Regional food specialty: Focaccia di Recco" - LiguriaIngredients:
– 250 g of wheat flour type 00 (or Manitoba)
– 5 g of salt
– 125 g of water
– 25 g of olive oil
– 250 g of soft cheese

 

 

Preparation:
– Put in a bowl the flour with salt, mix and add the water and oil.
– Left for 30 minutes the mixture,  covered with plastic wrap.
– Take the first loaf and spread it very thinly (with the help of a rolling pin).
– Put the dough into the pan and add the cheese.
– Roll out the second dough and lay down on the other.
– Brush the surface oil then and bake in a preheated oven at 250 ° C for 12 minutes, putting the pan in the lower area of ​​the oven.

Barbara Farinelli – www.lospicchiodaglio.it