Focaccia al Formaggio (Focaccia with Cheese)

🛒 Ingredients

• Tipo 00 Flour 42 g · 153 kcal
• Water 21 g · 0 kcal
• Extra Virgin Olive Oil 3 g · 27 kcal
• Stracchino Cheese 42 g · 118 kcal

👨‍🍳 Instructions

1. In a large bowl, combine the Tipo 00 flour, 15g of olive oil, and a pinch of salt. Gradually add warm water, mixing until a shaggy dough forms, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.
2. Divide the dough into two equal portions. Cover with a damp cloth and let rest for 30 minutes at room temperature.
3. Preheat your oven to 250°C (480°F) and grease a rectangular baking pan with the remaining olive oil.
4. On a lightly floured surface, roll out one portion of dough incredibly thin, almost transparent, large enough to cover the bottom and sides of the prepared pan. Carefully transfer it to the pan.
5. Crumble the Stracchino cheese evenly over the dough in the pan, leaving a small border. Roll out the second portion of dough even thinner than the first, forming a top layer.
6. Carefully drape the top layer of dough over the cheese, gently sealing the edges by pinching the two dough layers together. Make a few small holes in the top layer to allow steam to escape.
7. Bake in the preheated oven for 10-12 minutes, or until the focaccia is golden brown and blistered. The cheese inside should be melted and gooey.
8. Remove from the oven, let it cool for a minute or two, then slice and serve immediately while the cheese is still warm and molten.