FOCACCIA AL FORMAGGIO (DI RECCO): ricetta di Ezio Rocchi, risultato garantito!

Hi, I'm Ezio Rocchi and today, in the Giallo Zafferano kitchen we're going to make a really special focaccia, melted cheese between two very thin layers of dough cheese focaccia is an unmistakable flavor of Liguria Let's start! Put the flour in the mixer in this case, add all of the ingredients together salt water oil Fit the hook attachment and start kneading the dough at the lowest speed setting It takes 4/5 minutes at the lowest speed if you need to you can use a spatula stop the mixer and make sure it's safe take off the lid if you need to this saves time and makes the dough smoother set it kneading again at the lowest speed Once it's smooth turn up the speed for 4/5 minutes to get a really smooth dough Now the consistency of the dough is exactly right smooth and homogeneous all you have to do now is take out the hook and the bowl so you can work better clean the hook well you need a dough slicer there you go! Help things along with a little flour a light dusting so you can work it a little more with your hands fold it over a few times to strengthen the dough there you go! make it into a ball and let it rest for about twenty minutes After about 20 minutes of resting go back to your dough divide it into four try to make two smaller balls for the top and two slightly larger balls for the base They should be the same size because this recipe gives enough dough to make two-cheese focaccia Really toughen up the dough by rounding it like this with your hand to add strength and make it smooth if you can't do what I'm doing turn the ball over and pinch it with your fingers Do the same for the other balls there you go! Place them on a tray with the pinched side facing down Cover with plastic wrap and let them rest in the fridge for about an hour Take the dough balls out of the fridge wait about 10 minutes now the dough has warmed up it's nearly at room temperature Now just dust the balls with flour take the thickest part which is this part, and start by squashing it then flatten it with a rolling pin and roll it out now you're aiming to create a rectangle try to do this as evenly as possible so as not to stress the dough and weaken it One trick is to hold the dough up against the light to see the parts where the dough is denser here it is... Because the dough has rested in the fridge you will find some resistance if it keeps springing back take some time out to grease the pan so the dough can relax and in a few more minutes it will take less effort to roll out the dough Lay the dough on the pan so it falls over the edge don't worry if you can't get it to do that right away a bit of patience and it should be easier Now add the crescenza cheese so it forms an even layer when it melts during cooking lay out alternate rows of three piles, then two There you go... You can splash on a few drops of oil with a brush Now that's all in position you can start rolling out the other ball of dough Same process as before if you like precise measurements, the one at the bottom was about a millimeter thick and this is slightly thinner so that it cooks better Always pay attention not to tear the dough make sure your hands are supporting it then raise it, in such a way that you've got control of it turn it slightly to increase the size there you go! Once you've laid it on top secure the edges lightly, without breaking the dough The time has come to tear the dough make three holes in a row so that the dough relaxes even more and doesn't bubble up while it's baking There you go! You're almost there there's still one finishing touch to add to the focaccia there are two schools of thought shake oil over it with a brush to scatter small drops on the surface so you get the typical focaccia color effect when it's baked and improve the look of it Another option if you're cooking it at home in a temperamental oven is to mix up a brine with a pinch of salt some water and a little oil and then brush it over the entire surface, this to make sure that it doesn't dry out too much during cooking Then trim away the excess dough by pressing lightly on the edges with a rolling pin You're ready to bake your cheese focaccia at 250°C for about 7-8 minutes but I recommend that you keep an eye on it because every oven is different And here it is your cheese focaccia with a melting middle amazing! Enjoy your focaccia

Channel: GialloZafferano

Views: 169,145

Rating: 4.9156013 out of 5

Keywords: focaccia di recco, focaccia al formaggio, focaccia al formaggio di recco, focaccia con formaggio, focaccia con formaggio di recco, focaccia ripiena, focaccia di recco ricetta, ricetta focaccia al formaggio, ricetta focaccia di recco, focaccia di recco fatta in casa, focaccia al formaggio fatta in casa, focaccia, ricetta, ezio rocchi, ezio rocchi focaccia, ezio rocchi focaccia al formaggio, ezio rocchi giallozafferano, giallo zafferano, focaccia al formaggio giallo zafferano

Id: iu4HI2TA8Kg

Length: 9min 19sec (559 seconds)

Published: Thu Oct 01 2020