Focaccia is highly prized in the Ligurian village of Rocco, where it has been awarded AOC (appellation d’origine contrôlée) status. It is best eaten as soon as it comes out of the oven, or at least while still hot. Accompanied by a few salad leaves, focaccia makes a delicious starter, or you can cut it into slim slices to serve with an aperitif. (Also illustrated overleaf.)
SERVES 6
250g ‘type 55’ flour or white bread flour, plus extra for dusting
100ml water, at room temperature
35ml light olive oil, plus 4 tsp to oil the tin and to finish
1 tsp fine sea salt
250g Stracchino (also called Crescenza) cheese, cut into small pieces
About ½ tsp flaky sea salt
Put the flour, water, olive oil and fine sea salt into the bowl of a stand mixer fitted with the dough hook and mix on a slow speed for 1 minute. Use a rubber spatula to bring the mixture from the sides towards the hook or paddle, then continue to mix on a medium speed until the dough is homogeneous and very smooth. Cover the bowl with cling film and set aside to rest at room temperature for at least 15 minutes.
If you happen to have a pizza oven, heat it to 300°C. Otherwise preheat the oven to 250°C/Gas 10 or as hot as it will go. Grease a loose-based flan tin, about 26cm in diameter, with 2 tsp olive oil.
Divide the dough in half. Using generously floured fingers, stretch out one half until it is thin enough to see through. Place this piece in the flan tin, gently pressing it into the edges of the tin and allowing the excess to overhanging the rim. Distribute the pieces of cheese evenly over the dough.
Repeat the stretching with the second piece of dough, then position this over the tin. Using your fingertips, lightly press the edges of the dough together all the way around, to seal. Using a small knife, cut away the excess around the edge of the tin – this will be up to 30–40% of the dough. (If you like, you can roll this excess into a rectangle, sprinkle with oil and bake as a separate plain focaccia.)
Using the tip of the small knife, make 6–8 holes in the top to allow the steam to escape during baking. Drizzle the remaining 2 tsp olive oil over the surface and sprinkle with the flaky salt. Bake for about 4–5 minutes if using a pizza oven, or 6–8 minutes if using a standard oven. Serve cut into wedges.
