Focaccia robiola
Source of Recipe
The New York Restaurant
List of Ingredients
1/2 package active dry yeast, about 1 1/2 teaspoons
4 tablespoons extra-virgin olive oil, divided use
2 teaspoons sea salt, divided use
4 cups (more or less) all-purpose or bread flour
6 tablespoons robiola or soft goat cheese
6 tablespoons cream cheese
1 shallot, peeled and minced
2 teaspoons white truffle oil, optional Recipe
Place yeast, 1 1/2 tablespoons oil and 1 teaspoon salt in a large
mixing bowl. Stir in 1 1/3 cups warm water. Use a wooden spoon to
stir in 1 cup flour. Continue adding flour, 1/2 cup at a time, until
a soft dough begins to leave sides of bowl. You should have added 3
to 3 1/2 cups of flour at this point. Turn out dough onto work
surface spread with about another 1/2 cup flour. Knead until soft,
pliable and not sticky. Shape dough into a ball, cover with a towel
and allow to rest 10 minutes.
Divide dough into two equal balls, brush lightly with a little
remaining olive oil. Cover with plastic and refrigerate for 2 hours.
Preheat oven to 425 degrees. Set oven rack to lowest position. Knead
two balls of dough back together and stretch and roll into a 14-inch
round. Prick all over with a fork and place on a pizza stone or a
pizza pan. Brush with remaining olive oil. Sprinkle with remaining
teaspoon of salt and bake until lightly browned, about 20 minutes. If
any part of dough is puffing up during the first 5-10 minutes, prick
that area again. Remove focaccia from oven and allow to cool to room
temperature.
Slice focaccia in half horizontally with a sharp bread knife, taking
care not to break surface as you go. Combine cheeses and shallot and
spread mixture over cut side of bottom half. Sandwich on the top half
and return focaccia to oven just long enough to reheat and melt
cheese, about 10 minutes. Sprinkle with truffle oil, if using, and
serve in wedges, along with glasses of sparkling prosecco.
--From Le Madri restaurant
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