Focaccia di Recco

What to get ready

• Flour 440 g
• Fromage Blanc fresh cheese 600 g
• Olive oil 120 ml
• Salt 16 g

Method

1. 1 Knead the flour with water, olive oil, and salt until smooth; this recipe does not use yeast.
2. 2 Cover tightly and let the dough rest for 30 minutes until it is pliable enough to stretch thinly.
3. 3 Divide the dough in half, then stretch each piece until it's thin enough to be seen through.
4. 4 Place a layer of flour on the tray, sprinkle the fresh cheese into small balls, and then cover with a second layer of flour.
5. 5 Poke a few holes in the bread for steam to escape, drizzle with oil, and bake at 250 degrees for 8 minutes until puffed up and golden brown.

With an appliance

• Charcoal grill 50 min

  Step 5: Place the focaccia on a grilling stone 12 cm away from the hot coals, cover with a lid and grill indirectly for 6 minutes, rotating the focaccia half a turn at minute 3. The bottom of the focaccia will have a slightly charred, smoky flavor that an oven can't create, but you must keep the coals offset to prevent the cheese from burning.