Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
To fill
Focaccia
Utensils
1 baking tray, greased
How it's done
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Dough
Mix the flour and salt in the food processor bowl. Pour in the water and oil, mix. Knead into a smooth dough using the dough hook on the food processor for approx. 10 mins.
Cover and chill for approx. 2 hrs.
To shape
Divide the dough into two portions, brush one portion with 1 tbsp oil. Flatten the dough from the middle outwards and carefully stretch it out thinly. Transfer the dough to the prepared tin.
To fill
Place the ricotta and mascarpone in a bowl, mix, spread over the dough.
Focaccia
Drizzle oil over the remaining dough, stretch it out evenly and place over the filling, then prick the dough with a fork.
Sprinkle with the remaining oil and fleur de sel.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly, cut into slices and serve lukewarm.
| Note: | Focaccia di Recco is traditionally filled with stracchino (Italian soft cheese). |
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