Recco-Style Cheese Focaccia

1. 1

   Put the flour in the bowl of a large stand mixer; add both amounts of water, 1 tablespoon olive oil, and 3/4 teaspoon salt. Using the dough hook on low speed, mix until the dough gathers into a ball on the hook, 5 to 6 minutes. The dough should be soft and elastic, not sticky.

2. 2

   Turn the dough out onto a work surface and shape it into a ball. Cover with plastic wrap and let it sit at room temperature for 1 hour.

3. 3

   Lightly grease the quarter-sheet baking pan with 1 teaspoon olive oil; sprinkle with cornmeal. Lightly dust a work surface with flour.

4. 4

   Move the oven rack to the center position. Preheat the oven to 500 degrees F (260 degrees C).

5. 5

   Unwrap the dough and cut it into quarters. Pat each quarter on the floured surface into a rough rectangle. Roll 1 piece to about 3/8 inch thick, keeping a rough rectangle, until it measures about 6x8 inches. Lift the dough with well-floured hands and gently stretch it, rotating as you go, until it is almost large enough to cover the prepared sheet pan. Pull and stretch the dough so it overlaps the pan edge by about 1/2 inch and fasten the edges to the pan; the dough will be thin and membrane-like.

6. 6

   Drop about 6 tablespoons of crescenza-stracchino cheese onto the stretched dough, spacing the dollops evenly. Roll out another piece of dough the same way, stretching it to fit over the first sheet and cheese. Stretch, pull, and seal the dough as before so the cheese is enclosed between the 2 dough sheets.

7. 7

   Roll a rolling pin over the dough edges to seal the flatbread and cut off the overlapping edges at the same time. Roll the trimmed edges away from the pan so the flatbread drops into the prepared pan. Press the edges flat and roll slightly if desired to ensure they are fully sealed. Discard the trimmed dough.

8. 8

   Pinch a small bit of the top dough between your thumb and forefinger and gently tear a small hole; repeat 2 or 3 more times to make a few small tears in the top layer.

9. 9

   Drizzle the flatbread lightly with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon coarse sea salt.

10. 10

    Bake in the preheated oven until the top has many browned, blistered spots, the bread has puffed, and the top is crusty, 6 to 7 minutes. Repeat the steps to make a second flatbread with the remaining half of the dough as before. Drizzle the second flatbread with the remaining 2 teaspoons olive oil and 1/4 teaspoon coarse sea salt. Bake the second bread the same way. Cut both breads into quarters and serve warm.

• Calories 132.79 kcal — Moderate 7%
• Protein 3.17 g ⌄ Low Source 6%
• Carbohydrate 25.08 g 9%
• Total Fat 1.59 g ⌄ Low Source 2%
• Saturated Fat 0.23 g ⌄ Low Source 1%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 0.0 mg ⌄ Low Source 0%
• Sodium 1.3 mg ⌄ Low Source 0%
• Dietary Fiber 1.4 g ⌄ Low Source 5%
• Total Sugars 0.64 g --
• Added Sugars 0.62 g ⌄ Low Source 1%
• Calcium 0.04 mg ⌄ Low Source 0%
• Iron 1.58 mg ⌄ Low Source 9%
• Potassium 1.98 mg ⌄ Low Source 0%
• Vitamin A 0.0 mcg ⌄ Low Source 0%
• Vitamin C 0.0 mg ⌄ Low Source 0%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽