FOR THE DOUGH
3 cups unbleached all purpose flour
1/4 teaspoon salt
1/4 cup Filippo Berio extra virgin olive oil plus extra for greasing pan and brushing on focaccia
1/2 cup plus 2 tablespoons cold water.
FOR THE FILLING
12 ounces crescenza cheese, in small clumps (comes in 7 1/2 ounce packages)
Preheat the oven to 450°F.
Brush a 15 × 2 inch pan with olive oil and set aside.
Mix all the dough ingredients until a ball is formed. Knead until smooth then let rest covered for 30 minutes.
Divide the dough in half.
Roll each half into a thin 16 inch round.
Line the pan with one sheet of dough and allow the excess to overhang the edges.
Place soupspoon size dabs on cheese evenly on the dough.
Cover with second sheet of dough allowing the excess to overhang the edges. Trim the edge of the pan and turn the dough in on itself to seal the edges.
Make small holes randomly in the dough to allow steam to escape.
Brush the top with olive oil and sprinkle evenly with coarse salt.
Bake until golden brown and puffed, about 30 to 35 minutes
Cut into wedges and serve warm.
Use the leftover dough to make a small 8 inch torta di formaggio
Note: If your local market does not carry this cheese, it is available on-line.
This recipe is featured on show 2402 - Focaccia Recco-Style.
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