Here is a recipe for cheese focaccia in the Clementino wood-fired oven. Check out the recipe and find out the chef who cooked it!
Difficulty: Low Preparation: 1 hour and 30 minutes Cooking: 5/8 minutes Servings:3/4 persons Cost: Inexpensive
INGREDIENTS
For 2 baking pans of 30×40 cm.
1) Turn on the Clementine oven and let it heat for 30 to 40 minutes. For the recipe to be successful, it is very important to let it warm up well. If using another oven model, the timing is the same. 2) Mix flour and water for 5 minutes in a bowl. Add oil, salt and continue kneading until ingredients are mixed. Pour the dough onto a lightly floured work surface and knead until soft and elastic (about 10 minutes). You can also use a planetary mixer. Form a ball from the dough, cover with plastic wrap and let it rest at room temperature for 30 minutes. Cut the dough into 4 pieces and cover them with plastic wrap. Let them rest for another 10 minutes. If you use your electric oven at home, preheat it to 250°C. Grease the baking sheets with olive oil. 3) Roll out a portion of dough with a rolling pin on a lightly floured work surface to a millimeter thickness. Then roll out the dough by hand, spreading it in a rolling motion, placing your hands underneath the sheet, until it is very thin and almost transparent. Be careful not to make any holes. 4) Transfer the pastry sheet to one of the baking pans; it should overflow from the edges. Cover the base with the stracchino placed at regular intervals so that it covers the entire surface. 5) Roll out another piece of and lay it on top of the stracchino, pulling it tight and adhering it to the edges of the pan with your hands. Let the focaccia rest for 10 minutes. Trim any excess dough with a knife (or by running the rolling pin over the edges). Then make small holes in the top dough, pinching it between your index finger and thumb (to help steam escape, preventing the focaccia from puffing up). Sprinkle with a drizzle of evo oil. Assemble another focaccia, repeating this procedure with the other two portions of dough and the remaining cheese. 6) Once the wood-fired oven reaches 300°, you can bake the focaccia. Let it cook 5/8, turning the pan occasionally. Instead, if you use an electric oven, bake at 250° in the lower part of the oven, 7 to 9 minutes, until the focaccia is golden brown and the cheese bubbles. Eat it immediately.
