Author Topic: Focaccia col Formaggio di Recco  (Read 24827 times)

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Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #25 on: March 06, 2011, 11:39:10 AM »
I made this myself yesterday using the same recipe as Norma. I used "Rio Briati" brand mascarpone and a little of my homemade mozz. I included a sprinkling of olive oil and sea salt before baking. I baked in a 16X16 anodized aluminum pan on a stone in my kitchen oven at 500 until it looked done, maybe 8 to 10 minutes. The flavor was very much like what Norma made at market last week, except there was no oiling off of the cheese, for whatever reason. I could not really detect the mozz. at all. Next time, I'll either add more, or leave it out altogether and see how it is. My wife loved it, being a fan of thin crusted pizza and pastry. She said I should make it all the time. :-D


Steve,

Glad to see you also tried this type of pizza and your wife did love it.  Your first attempt looks a lot better than some of my attempts. Thanks for telling about how you did the bake.  I will have to see if I can find the ďRio BriatiĒ brand of Mascarpone.  Donít you think this kind of dough is like a rubber band?   :-D

Great job on your Focaccia col Formaggio di Recco.   ;D At least if you wife wants you to make this kind of pizza more, it really doesnít take that long from start to finish.  I can't believe your wife would want this type of pizza over one baked in your WFO.  At least now she can have both.   :)

Norma


Offline dmaxdmax

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Re: Focaccia col Formaggio di Recco
« Reply #26 on: May 27, 2011, 09:51:46 AM »
Norma,

My wife just handed me the June Vogue which has an article and recipe for this from Jeffrey Steingarten.  She wants me to try it unless she's going to have to hear me swear while trying to stretch it so thin. 

You know I'm a Reinhart fan but since this was her notion I'll try Steingarten first. The big differences I see as compared to P.R. is a lower hydration (54.7% vs 59.9%) plus quite a bit of olive oil which he says is necessary for extensibility.  He also kneads longer.  (gee - P.R. uses high hydration and low kneading - shocking!)

Vogue hasn't posted the recipe.  I'll report my results.

Dave
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Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #27 on: May 27, 2011, 10:35:47 AM »
Norma,

My wife just handed me the June Vogue which has an article and recipe for this from Jeffrey Steingarten.  She wants me to try it unless she's going to have to hear me swear while trying to stretch it so thin.  

You know I'm a Reinhart fan but since this was her notion I'll try Steingarten first. The big differences I see as compared to P.R. is a lower hydration (54.7% vs 59.9%) plus quite a bit of olive oil which he says is necessary for extensibility.  He also kneads longer.  (gee - P.R. uses high hydration and low kneading - shocking!)

Vogue hasn't posted the recipe.  I'll report my results.

Dave

Dave,

I havenít seen the recipe from Jeffrey Steingarten, but it would be interesting if you tried his recipe.  I didnít have any problems with stretching the Peter Reinhart dough.  The Peter Reinhart dough I tried out didnít have the olive oil and I didnít have any problems with the stretching. (olive oil was used on the table before the roll) In my opinion, as I posted before, the dough was almost like a rubber band.  I did roll the dough some first, before I started the stretching.  The finished crust was just melt in your mouth.

Hope you post back on your results.  I would be very interested in hearing how your pie turns out.

Best of luck and hope your wife likes this style of pizza.  :)

Norma
« Last Edit: May 27, 2011, 10:37:53 AM by norma427 »

Offline DanCole42

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Re: Focaccia col Formaggio di Recco
« Reply #28 on: July 16, 2011, 12:11:19 PM »
Given the extreme thinness of this dough, is there any reason one couldn't greatly simplify the process by using a pasta machine?
-Dan

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Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #29 on: July 16, 2011, 12:48:07 PM »
Given the extreme thinness of this dough, is there any reason one couldn't greatly simplify the process by using a pasta machine?

DanCole42,

I really donít know if a pasta machine could be use for this kind of dough or not.  When I made this dough,  the dough was really springy.  This kind of dough can easily be rolled first and then stretched.  Maybe if you are interested in trying this kind of pizza, you could use a pasta machine and see what happens.  It might be simpler to use a pasta machine, to at least start the dough, and then do stretching.

Norma

Offline synaesthesia

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Re: Focaccia col Formaggio di Recco
« Reply #30 on: May 22, 2013, 08:54:33 PM »
Sorry to reply this late! Am new to the forum May 2013!

Have had an obsession with Focaccia di Recco col Formaggio, but can't get Stracchino  cheese here. I have got my hand-streching technique down, and use my dough cut offs to make a gozleme, which I fry dry on a stove top pan.

My question is the stracchino substitute: mozzarella doesn't work for me, and I have used Quark with great results. Tried cottage cheese which is 1/3 price of Quark and it works but you'd have to strain or press the cheese to remove some liquid. Have tried a farmer's cheese but it is too dry. I can make some stracchino I suppose but we're a small family and as much as love it - there is only some much I can consume!

Any suggestions on the cheese substitutes?
« Last Edit: May 23, 2013, 08:56:07 PM by synaesthesia »

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #31 on: May 22, 2013, 09:56:43 PM »
Sorry to reply this late! Am new to the forum May 2013!

Have had an obsession with Focaccia di Recco col Formaggio, but can't get Stracchino  cheese here. I have got my hand-streching technique down, and use my dough cut offs to make a gozleme, which I fry dry on a stove top pan.

My question is the stracchino substitute: mozzarella doesn't work for me, and I have used Quark with great results. Tried cottage cheese which is 1/3 price of Quark and it works ut you'd have to strain or press the cheese to remove some liquid. Have tried a farmer's cheese but it is too dry. I can make some stracchino I suppose but we're a small family and as much as love there is only some much I can consume!

Any suggestions on the cheese substitutes?

synaesthesia,

Welcome to the forum!  :)  I haven't played around with cheeses for Focaccia col Formaggio di Recco for a long while.  Maybe if I am ever in Philly I can find some Stracchino cheese to try.  Sorry, I can not be of more help.

Do you have photos of you making Focaccia col Formaggio di Recco?  If you have photos I would be interested in seeing them.   

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #32 on: May 23, 2013, 07:04:33 AM »
Here are some pics of one made a couple of months ago. The cheese was quark. I use a circular dish for the focaccia and the cut offs get rolled and cooked as a gozleme, with feta and spinach. 100g of flour = 1 X 12" focaccia and 1 decent sized gozleme.

BTW, I was in Philly in April! Genuflected at the wall of sound across Ginos and Pat's, then mangiare! Pat's  Cheese Steak wit onions!
Walked through little Italy looking for Stracchino, no luck!

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #33 on: May 23, 2013, 08:43:39 AM »
Here are some pics of one made a couple of months ago. The cheese was quark. I use a circular dish for the focaccia and the cut offs get rolled and cooked as a gozleme, with feta and spinach. 100g of flour = 1 X 12" focaccia and 1 decent sized gozleme.

BTW, I was in Philly in April! Genuflected at the wall of sound across Ginos and Pat's, then mangiare! Pat's  Cheese Steak wit onions!
Walked through little Italy looking for Stracchino, no luck!

synaesthesia,

Your focaccia looks very good  ;D, and much better than my attempts.  I don't think I can find the quark cheese in my area, but the quark cheese sounds very interesting.  What dough formulation did you use and how did you prepare your dough? 

Did you go to the 9th Street Italian Market while you were in Philly?  I visited the Italian Market and think they might have some Stracchino, because they have so many kinds of cheese there that I never heard of before.  If I go there again I will look for some Stracchino. I can't really recall right, but think I did see Stracchino cheese at the 9th St. Italian Market.   http://www.pizzamaking.com/forum/index.php/topic,19792.0.html   

Norma


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Re: Focaccia col Formaggio di Recco
« Reply #34 on: May 23, 2013, 09:06:19 AM »
The recipe I started with  is 250g flour, 25ml olive oil, 125 ml water, 250g of cheese, though these days I just measure 100g of flour, drizzle some oil by eye, and add water to make a workable dough. I add cheese to my liking by eye. I think I use less cheese than a proper one.

I just spent a lot of time watching this video to get my technique in stretching dough:


That rotund lady in the video is my focaccia di recco inspiration!

The proper recipe of course is here:
http://www.focacciadirecco.it/index.php/en/la-focaccia/metodo-di-produzione.html

I have tried various brands of quark and some need to be strained a little bit to remove excess water.

Edit: I just use a high gluten bread flour.
« Last Edit: May 23, 2013, 08:57:20 PM by synaesthesia »

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #35 on: May 23, 2013, 09:36:28 AM »
The recipe I started with  is 250g flour, 25ml olive oil, 125 ml water, 250g of cheese, though these days I just measure 100g of flour, drizzle some oil by eye, and add water to make a workable dough. I add cheese to my liking by eye. I think I use less cheese that a proper one.

I just spent a lot of time watching this video to get my technique in stretching dough:https://www.youtube.com/watch?v=smFn7pZlFcI

That rotund lady in the video is my focaccia di recco inspiration!

The proper recipe of course is here:http://www.focacciadirecco.it/index.php/en/la-focaccia/metodo-di-produzione.html

I have tried various brands of quark and some need to be strained a little bit to remove excess water.

synaesthesia,

Thanks so much for posting your formulation and the videos.  :chef: I have to watch them soon and when I find some kind of right cheese to use I will try the focaccia again.  Italian stores in my area are sure hard to find.  I might even ask Steve (Ev) if some Italian stores in Reading, Pa. might have the right kind of cheese to use.

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #36 on: May 25, 2013, 02:42:27 AM »
Norma

I stayed at the Marriot downtown in Philly and discovered the wonderful Reading terminal Market just across it. Fairly certain I saw Quark there, and this fella seems they have it too:

http://robertsmarketreport.blogspot.com.au/2013/05/cheese-at-reading-terminal-market.html

But because it is a collection of individual market traders, maybe they might not have stock. Never hurts to try though.

best
synaesthesia

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #37 on: May 25, 2013, 08:13:00 AM »
Norma

I stayed at the Marriot downtown in Philly and discovered the wonderful Reading terminal Market just across it. Fairly certain I saw Quark there, and this fella seems they have it too:

http://robertsmarketreport.blogspot.com.au/2013/05/cheese-at-reading-terminal-market.html

But because it is a collection of individual market traders, maybe they might not have stock. Never hurts to try though.

best
synaesthesia

synaesthesia,

Thanks for telling me about the Reading Terminal Market.  I never was there and don't get to visit Philly that often.  I talked to Steve (Ev) who also tried the foccacia on this thread and he was just at a place in Reading that he normally goes to some Thursdays.  Steve thinks he remembers seeing Stracchino cheese there.  Steve said he would check when he goes there again.

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #38 on: May 26, 2013, 02:39:36 AM »
Have a look at this video Norma.




No, it isn't me.. but hope to find some time to make the cheese at home. Looks do-able.

best
synaesthesia

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #39 on: May 26, 2013, 08:43:09 AM »
Have a look at this video Norma.




No, it isn't me.. but hope to find some time to make the cheese at home. Looks do-able.

best
synaesthesia

synaesthesia,

Thanks so much for posting the video!  ;)  I will watch it over a few times before I try this type of pizza again.  That will all depend on if I can find the right cheese too or if I would be able to make it, which I sure don't know if I would be able to make it myself.  Hope to see more of your pies too.  :P

Norma


Offline Gramsci

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Re: Focaccia col Formaggio di Recco
« Reply #40 on: May 29, 2013, 03:40:23 PM »
Focaccia di Recco is made with Strachino-Crescenza cheese. Bel Gioso makes a commercial version. The dough is unleavened and it helps if you have both top heat and bottom heat (ie. electric pizza deck oven).  Perhaps the greatest example of this focaccia in the US can be found at Farina restaurant in San Francisco's mission district.

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #41 on: May 29, 2013, 03:52:37 PM »
Focaccia di Recco is made with Strachino-Crescenza cheese. Bel Gioso makes a commercial version. The dough is unleavened and it helps if you have both top heat and bottom heat (ie. electric pizza deck oven).  Perhaps the greatest example of this focaccia in the US can be found at Farina restaurant in San Francisco's mission district.

Antonio,

Steve (Ev) purchased me some Stracchino cheese today in Reading, Pa., but I am not sure if it is the Strachino-Crescenza cheese.  Steve told me the Stracchino cheese was hard, but I haven't seen it yet.  Do you know if the cheese is supposed to be hard?  I have my gas deck oven at market to try if you think that might work.  Thanks for telling me that the greatest example of this focaccia in the US is found at Farina restaurant in the San Francisco's mission district.  I will look at Google images for some photos.

Do you have any recipes that you have tried that might work?  Thanks for your help!  ;)

Norma


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Re: Focaccia col Formaggio di Recco
« Reply #42 on: May 29, 2013, 03:56:34 PM »
stracchino and crescenza are used interchangeably...it is a soft cheese similar in texture to a brie...very creamy with dairy bite.

a simple ny style dough without yeast is all that is needed...when rolling it out..use semolina on the bench. and a generous amount of olive oil on top...really drench it.

it is delicious

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #43 on: May 29, 2013, 04:02:58 PM »
stracchino and crescenza are used interchangeably...it is a soft cheese similar in texture to a brie...very creamy with dairy bite.

a simple ny style dough without yeast is all that is needed...when rolling it out..use semolina on the bench. and a generous amount of olive oil on top...really drench it.

it is delicious

Antonio,

Steve told me he didn't open the package to taste it, because he wanted to wait and see how much I needed for next week.  I will wait until next week to see if it is the right kind of cheese, but it might not be.  Thanks for explaining how it is supposed to be.

I will see what I can find in a NY style dough that might work.  Do you know what kind of flour that is used?  Thanks also for telling me to use semolina on the bench and a generous amount of live oil on top

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #44 on: May 29, 2013, 04:38:54 PM »


Antonio,

I searched for photos of Foccaccia di Recco at and found these. 

http://insidescoopsf.sfgate.com/blog/2011/05/06/favorite-dishes-pizza-and-salad/farina-focaccia/   

http://www.italyinsf.com/2008/07/07/farina-san-francisco/

http://www.nosaladasameal.com/2008/07/farina-san-francisco.html 

http://weirdcombinations.com/2010/06/farina-san-francisco/

http://gastronomichael.blogspot.com/2010/12/liguria-in-sf-dinner-at-farina-focaccia.html

In the last link it show how big Farnia's makes their Focaccia de Recco.

This is a link to also shows some photos of the dough. http://foodwishes.blogspot.com/2011/11/smoked-ham-and-butternut-squash.html 

These are some recipes for Focaccia de Recco, but I don't know how good they might be.

http://www.manusmenu.com/focaccia-di-recco 
 
http://italianfood.about.com/od/breadspizza/r/blr0708.htm

http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizzas-1/focaccia-recco.aspx

synaesthesa posted the recipe at Reply 34 http://www.pizzamaking.com/forum/index.php/topic,13104.msg255560.html#msg255560   but I am not sure how to convert that for my steel pan.  I will try a high gluten flour like synaesthesa uses.

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #45 on: May 30, 2013, 11:31:12 AM »
norma\

that's me in the photo holding the camera in the foodwishes.blogspot

what a small world

focaccia di recchio is a worthy endeavor

Offline norma427

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Re: Focaccia col Formaggio di Recco
« Reply #46 on: May 30, 2013, 12:27:31 PM »
norma\

that's me in the photo holding the camera in the foodwishes.blogspot

what a small world

focaccia di recchio is a worthy endeavor



Antonio,

Yes, it sure is a small world if that is you holding the camera in that photo.   8)  Did you know your photo was being taken?   

I also believe trying to make a decent focaccia di recco is a worthy endeavor, but I don't know how successful I will be.  The Stracchino cheese that Steve purchased for me was 7.00 a half pound, so I don't know how much experimenting I can do at that price for a cheese.

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #47 on: May 31, 2013, 06:43:51 AM »
Hi Norma

The flour I use is similar to Italian pizza Caputo Tipo 00 flour. But ours is manufactured in Australia for breadmaking and has high gluten content, not the normal 00 flour that has low gluten content and is better for certain pastas.

There is Strachinno is Sydney, made fresh, but I can't get to it from here in the Gold Coast! And yes Strachinno (Crescenza) is a soft cheese and creamy. I'll have a go at making the cheese myself...

BTW, I love Accademia Barrila -- I have their books on Pasta and bread. Their pasta recipes have taught me loads and loads.... However, their pizzas look anaemic to me, looks more 'domestic' and far removed from the pizza nerds in the pizza forums....(haha) , and their focaccia di recco is similar. PizzaUniversity.it has a better take on this focaccia...
« Last Edit: May 31, 2013, 06:59:21 AM by synaesthesia »

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Re: Focaccia col Formaggio di Recco
« Reply #48 on: May 31, 2013, 06:58:51 AM »





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Re: Focaccia col Formaggio di Recco
« Reply #49 on: May 31, 2013, 09:15:12 AM »
Hi Norma

The flour I use is similar to Italian pizza Caputo Tipo 00 flour. But ours is manufactured in Australia for breadmaking and has high gluten content, not the normal 00 flour that has low gluten content and is better for certain pastas.

There is Strachinno is Sydney, made fresh, but I can't get to it from here in the Gold Coast! And yes Strachinno (Crescenza) is a soft cheese and creamy. I'll have a go at making the cheese myself...

BTW, I love Accademia Barrila -- I have their books on Pasta and bread. Their pasta recipes have taught me loads and loads.... However, their pizzas look anemic to me, looks more 'domestic' and far removed from the pizza nerds in the pizza forums....(haha) , and their focaccia di recco is similar. PizzaUniversity.it has a better take on this focaccia...

synaesthesia,

I didn't know there was a 00 flour that was higher in protein.  Thanks for telling me that Strachinno is a soft cheese and is creamy.  I wonder what flour I should try. 

I will have to look at PizzaUniversity.it and their type of this kind of focaccia to see their recipes.  Is that where you got the recipe you are using?  I haven't heard of Accademia Barilla before.  I find what you posted is interesting in that the pizzas look anemic to you.  I also find the same thing too, when looking at my facebook friends pizzas from Italy.  Their pizzas don't look anything like the Neapolitan pizzas posted here on the forum and those people do own pizzerias. 

Thanks so much for the videos from pizzaUniversity.it.  I find the second and 3rd videos really interesting in how the pie maker opens the dough and uses that unique rolling pin. 

BTW I am going to try to make the Strachinno like you posted at Reply 38 http://www.pizzamaking.com/forum/index.php/topic,13104.msg255993.html#msg255993  in that video.  I purchased the whole raw milk, half & half and yogurt yesterday, and I did have rennet at home from when I made some attempts at making mozzarella before.  I also purchased some cheesecloth.  I might try to make the Strachinno tomorrow.  I watched that video and it sure takes a lot of hours to make the Strachinno,  but I will see if I can be successful.  :-\

Good luck if you try to make Strachinno.   ;D

I really don't know how to convert your recipe you gave at Reply 34 http://www.pizzamaking.com/forum/index.php/topic,13104.msg255560.html#msg255560  I don't use ml.

Norma


 

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