114 minutes
A deliciously crispy focaccia stuffed with stracchino cheese and topped with flake sea salt.
0 oz
teaspoons
cups
Stracchino Cheese
0 oz
Flake Sea Salt, crumbled
teaspoons
1. Combine Flour and Salt
Combine the bread flour and table salt in a food processor fitted with a metal blade. Process for a couple of seconds.
2. Add Water and Olive Oil
In a liquid measuring cup, mix together the water and 2 tablespoons of extra-virgin olive oil. Slowly add this liquid mixture to the food processor while it’s running. Continue processing for 30 to 60 seconds until the dough forms a satiny, sticky ball that clears the sides of the bowl.
3. Knead and Rest Dough
Transfer the dough to a lightly floured counter and knead it briefly for about 2 minutes. Divide the dough in half and shape each half into a smooth ball. Cover them with plastic wrap and let them rest for 45 minutes to 1 hour.
4. Preheat Oven
About 20 minutes into the resting period, adjust your oven rack and place a baking stone on it, then preheat the oven to 525 degrees.
5. Prepare Baking Sheet
Invert a rimmed baking sheet and set another rimmed baking sheet on top of it; the bottom sheet will act as a platform. Coat the top baking sheet with 1 tablespoon of olive oil to prevent sticking.
6. Roll and Stretch Dough
Roll one dough ball into an 8x12-inch rectangle on a lightly floured counter. Stretch this dough further into a 16x12-inch rectangle by draping it over your knuckles and gently stretching it until it hangs about 2 inches over all sides. Carefully center this stretched dough over the oiled baking sheet, allowing it to relax until it hangs about 1 inch over the rim and lines the bottom of the pan.
7. Add Cheese
Dollop the stracchino cheese evenly over the dough, leaving a 1-inch border from the edge.
8. Top with Second Dough Layer
Stretch the second dough ball and place it over the cheese-covered dough, ensuring it also hangs 1 inch over all sides. Seal the edges by pressing them together and cut away any overhanging dough with a rolling pin. Use kitchen shears to cut 2-inch holes near the cheese dollops to allow steam to escape while baking.
9. Create Border and Add Toppings
Roll the dough edges to create a border and press them to seal. Drizzle the top with 1 tablespoon of olive oil and sprinkle with the crumbled flake sea salt.
10. Bake Focaccia
Bake the focaccia on the preheated baking stone for 8 to 9 minutes, until it is crisp and well browned.
11. Cool and Serve
Once baked, loosen the focaccia from the baking sheet with a thin spatula and transfer it to a wire rack to cool for about 1 minute. Finally, move it to a cutting board, drizzle with the remaining 2 teaspoons of olive oil, slice into 12 squares, and serve.
Add a generous amount of cheeses like mozzarella, provolone, fontina, or blue cheese to the dough before proofing.
Swirl a layer of pesto into the dough for a marbled effect and basil, pine nuts, and garlic flavors.
Add sautéed vegetables like onions, bell peppers, spinach, or sun-dried tomatoes with the cheese.
Introduce sun-dried tomatoes, caramelized onions, roasted garlic cloves, olives, artichoke hearts, or sautéed mushrooms into the cheese stuffing.
Incorporate kalamata olives or cherry tomato halves into the dough.
Opt for a mix of cheeses that provide both flavor and meltability, such as mozzarella combined with sharp provolone or aged cheddar, grated or thinly sliced for even melting.
Aim for a dough with around 75% water to flour ratio and allow for a long, cold fermentation in the refrigerator (up to 24 hours) to develop flavor and structure.
Dimple the dough deeply before adding cheese to create pockets that trap olive oil and toppings and contribute to the texture.
Use good quality extra-virgin olive oil generously in the pan and on the dough surface for flavor and crispiness.
Spread the cheese evenly to within an inch of the edge and ensure the top layer of dough seals well with the bottom to contain it.
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