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Ricetta Focaccia di Recco
Sunday, November 14, 2010
Preamble
My husband doesn't cook at all. The only time he cooked for me, it was an "incredibly difficult" Pasta with Pesto, with his mother guiding him through it :) and the pasta was overcooked.
End of the Preamble.
I wanted to prepare the Focaccia di Recco since longtime.
Recco is a lovely small town, close to Genova and the particularity of this focaccia is that it's made by 2 incredibly thin layers with cheese in between and it doesn't need any yeast.
But in order to make it, I needed my husband at home, because I wanted to get pictured all the difficult passages.
I must say that "flour&water" do miracles with him, because when he saw the dough taking shape, instead of takeng the pictures, he wanted to work the dough himself!
I explained him a couple of things and here he is in action trying to get the 2 thin sheets needed.
I must admit he did pretty well!
Since we made it, every time he looks at my blog he says:" What about the focaccia?? When are you going to do a post about it??"
As he also is a "meat guy", he wanted to add ham and chorizo to a second focaccia and I have to say that this was the best "Non focaccia di Recco" we have ever had!
(Are you happy with this post??)
Ingredients for 4 people
My husband doesn't cook at all. The only time he cooked for me, it was an "incredibly difficult" Pasta with Pesto, with his mother guiding him through it :) and the pasta was overcooked.
End of the Preamble.
I wanted to prepare the Focaccia di Recco since longtime.
Recco is a lovely small town, close to Genova and the particularity of this focaccia is that it's made by 2 incredibly thin layers with cheese in between and it doesn't need any yeast.
But in order to make it, I needed my husband at home, because I wanted to get pictured all the difficult passages.
I must say that "flour&water" do miracles with him, because when he saw the dough taking shape, instead of takeng the pictures, he wanted to work the dough himself!
I explained him a couple of things and here he is in action trying to get the 2 thin sheets needed.
I must admit he did pretty well!
Since we made it, every time he looks at my blog he says:" What about the focaccia?? When are you going to do a post about it??"
As he also is a "meat guy", he wanted to add ham and chorizo to a second focaccia and I have to say that this was the best "Non focaccia di Recco" we have ever had!
(Are you happy with this post??)
Ingredients for 4 people
- 350 gr. plain flour
- 1 mug warm water
- a pinch of salt
- 2 table spoons olive oil
- crescenza or stracchino cheese
Take the flour and as pictured, add water, oil, salt and start to work it, until you get a nice round dough, without lumps.
Let it rest for 1 hour. After that cut the dough in 4 equal bits and start to flatten every bit with the rolling pin until you get a disc of 30cm of diameter. Get your hands and harms dirty with flour, so the dough won't stick and start to pull with your fists from the center. Pull and rotate it, until you get a very thin sheet. This part is very tricky and be aware to not broken the sheet.
Once you've got it big and thin enough, place it on the top of the oven tray and place the cheese on it.
Repeat the process above, get another thin sheet to put on top.
Now, do a lot of holes on the upper layer so it won't inflate during the baking.
Now, with a knife, cut off the dough in excess along the edge of the pre-oiled oven tray. Drizzle with olive oil and sprinkle with rock salt.
Now bake in a pre heated oven at 270°/300° C (or at the maximum heat you can get from your oven) for 7/8 minutes.
Enjoy your Focaccia di Recco!
Sommelier's choice: Bianchetta Genovese del Tigullio DOC
Sommelier's choice: Bianchetta Genovese del Tigullio DOC
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| Focaccia "almost" di Recco with ham, chorizo and crescenza cheese |
Premessa:
Mio marito non sa cucinare. L'unica volta che mi ha preparato un piatto di pasta è stato con il pesto comprato e sotto la guida telefonica di sua mamma :)...e la pasta era scotta.
Chiusa la premessa.
Era un po' di tempo che avevo in mente di fare la schiacciata di Recco al formaggio.
Ma per farla avevo bisogno che mio marito fosse in casa perchè volevo fotografare dei passaggi.
Devo dire che "farina&acqua" hanno fatto miracoli con lui...perchè quando ha visto l'impasto prender forma e consistenza, invece di prendere la macchina fotografica, ha voluto provare a stenderla direttamente lui.
Gli ho spiegato come tenere le mani e che dovevamo ottenere una specie di lenzuolo elastico sottilissimo, ed eccolo qui sotto all'opera, come un vero e proprio "Recchese"!
Devo anche aggiungere per dovere di cronaca, che ogni volta che guarda il blog dice: "ma non hai ancora messo la focaccia?", perchè quando lo racconta, non ci crede nessuno e questa è la prova regina.
E siccome lui è un carnivoro, non era soddisfatto della ricetta originaria ed ha voluto fare un'altra focaccia con prosciutto cotto e salame insieme alla crescenza! E devo dire che è stata la "non focaccia di Recco" più buona che abbia mai mangiato!
(Piccolo spazio personale: sei contento del post?)
Ingredienti per 4 persone
- 350 gr. di farina
- 160 ml di acqua tiepida
- sale
- 40 ml olio di oliva
- crescenza o stracchino
Faccio la fontana con la farina ed aggiungo l'acqua tiepida, 30 ml. di olio di oliva e un pizzico di sale e lavoro fino a che non ottengo un impasto morbido e senza grumi.
Lo lascio riposare coperto per un oretta, lo divido in quattro parti (perchè questa è la misura per due teglie) e comincio a stenderlo un pochino con il mattarello e poi lo appoggio sulle mani chiuse e ben infarinate e lo tiro a mano fino a che non diventa una sfoglia trasparente.
A questo punto la appoggio sulla teglia ben oleata, metto i pezzettini di crescenza e ripeto l'operazione per l'altra sfoglia a copertura.
L'appoggio sopra e pratico dei buchi qua e là, spruzzo olio di oliva e sale grosso.
Unisco i bordi e taglio il disavanzo e così inforno alla massima potenza per 7\8 minuti fino a che non ha un bel colore dorato.
Per l'altra abbiamo aggiunto insieme alla crescenza pezzettini di salsiccia e prosciutto cotto.
La scelta del sommelier: Bianchetta genovese del Tigullio DOC
