Focaccia de Rocco
Preparation time:
Baking time: 15 minutes
- 3¾ cups (900 ml) (17-2/3 oz) (500 gm) all-purpose (plain) flour
- 2 teaspoons sea salt, plus extra for topping
- 60ml (4 tablespoons) extra virgin olive oil, plus extra for oiling and topping
- 1.25-1.5 cups water
- 1 tablespoon honey
- 500 gm (17-2/3 oz) Stracchino (Crescenza) cheese
- 2 spicy cured sausages, cut into small pieces
Step 1 - Mix the flour and salt together and make a well in the centre. Whisk the oil, water and honey and add to the flour mix and knead with an electric mixer or by hand until elastic. It takes about 6-8 minutes in a mixer, and around 8-10 minutes by hand. Divide dough in half and cover with cling film and rest for 1 hour.
Step 2 - Preheat oven to 250C/482F. Lightly flour a 30x40cms (12x16inch) baking tray and roll out one half of the dough as thinly as possible. Place into the baking tray. Tear pieces of the cheese and sprinkle over along with the sausage. Roll out the other half of the dough and place on top. Don't worry about the lumpy surface. Trim off excess (you can rest it for 45 minutes and reroll it into a smaller bun but make sure to rest it or it will be tough) and then crimp the edges. Using a pair of scissors, snip little holes in the top of the focaccia. Brush with extra oil and add a little extra salt. Bake for 15 minutes or until cheese bubbles through the top and the crust is a light golden shade.