For the month of April’s Daring Baker’s Challenge Rachael of Pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making Focaccia from scratch. Original recipe adapted from here.
Focaccia is a type of flat Italian bread that is baked in the oven. Focaccia can be topped with a variety of toppings ranging from rosemary and sea salt to different types of cheese, herbs, vegetables and even fruit. We were tempted with four different kinds of Focaccia – Basic Focaccia,Sour Dough Focaccia,Fugazza and Focaccia di Recco and asked to make any one or all of them. The first three is something I have already made in the past. Focaccia di Recco was something new to me so I decided to go ahead with it. Focaccia di Recco is from the northern coastal region of Italy called Liguria. It is unleavened and stuffed with Stracchino (Crescenza), which is a very young cheese with a fine rind barely encapsulating a gooey cheese much like a very thick mascarpone.
If you can’t get Stracchino (Crescenza), you can use another young, melty cheese – I have used fresh mozzarella for this recipe. This recipe will make more dough than you need if you roll it as thinly as is traditionally done, but you can freeze the excess, well wrapped in a zip lock bag, for several months.
As per the recipe, this Focaccia should take about 5-6 minutes to bake. But mine took more than 15minutes. It didn’t brown well on top so I let it bake for long enough. It overbaked and the cheese was no more goey. I could cut it and serve it without any mess. They are best eaten immediately. However it can also be refrigerated overnight and reheated the next day. Making this bread is super easy, simple ingredients and utterly delicious!