Crispy Focaccia Sheet with Cheese

Name: Crispy Focaccia Sheet with Cheese
Yield: Makes 1 baking pan
Ingredients: 3 1/4 cups all-purpose flour (about 400 grams); 3/4 cup plus 1 tablespoon water (about 200 grams); 1/2 cup leftover sourdough starter (about 100 grams); 3 1/2 tablespoons extra virgin olive oil (about 50 ml); 1 1/2 teaspoons salt; 1 pound stracchino or crescenza cheese (about 500 grams)

Sorrisiaifornelli @sorrisiaifornelli

Cortona (AR)

If you’ve been following us, you know we treat our sourdough starter like a baby. Today, we were inspired by some stracchino cheese about to expire in the fridge and a bit of extra starter we had. So, we made a kind of focaccia di Recco (we mean no disrespect to the original recipe!).

Sorrisiaifornelli @sorrisiaifornelli

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Ingredients

Makes 1 baking pan

3 1/4 cupsall-purpose flour (about 400 grams)
3/4 cupplus 1 tablespoon water (about 200 grams)
1/2 cupleftover sourdough starter (about 100 grams)
3 1/2 tablespoonsextra virgin olive oil (about 50 ml)
1 1/2 teaspoonssalt
1 poundstracchino or crescenza cheese (about 500 grams)

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Steps

1

In a bowl, make a well in the flour and sourdough starter, then pour in the olive oil.
2

Gradually add the water, mixing until all the flour is absorbed and a dough forms.
3

Add the salt last. Knead until the dough is soft and smooth, then shape it into a ball and cover with a kitchen towel. Let it rest for 1 hour.
4

After resting, divide the dough in half. On a floured surface, roll out each half into a very thin sheet. Place one sheet on a baking pan lined with parchment paper.
5

Cut the crescenza cheese into small pieces and spread them evenly over the dough. Roll out the second sheet and place it over the cheese layer.
6

Seal the edges of the focaccia well. Drizzle with a little olive oil and sprinkle with salt. Use your fingers to pinch and make holes about 1/2 inch wide across the dough.
7

Bake the cheese focaccia in a preheated oven at 430°F (220°C) for 20 minutes.