Author Topic: Focaccia col Formaggio di Recco  (Read 24771 times)

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Offline synaesthesia

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Re: Focaccia col Formaggio di Recco
« Reply #50 on: June 01, 2013, 02:47:05 AM »
Good luck with the cheese! I'd like to see how it goes.. I need to get some rennet. After reading the forum last might I made a focaccia at midnight! I used cottage chees as that was all I had and I thought... not good enough, gotta get the right cheese!  You can convert  volume here:
http://www.convertunits.com/from/ml/to/oz


Online norma427

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Re: Focaccia col Formaggio di Recco
« Reply #51 on: June 01, 2013, 08:27:00 AM »
Good luck with the cheese! I'd like to see how it goes.. I need to get some rennet. After reading the forum last might I made a focaccia at midnight! I used cottage chees as that was all I had and I thought... not good enough, gotta get the right cheese!  You can convert  volume here:
http://www.convertunits.com/from/ml/to/oz

synaesthesia,

Thanks for the good luck with making the Stracchino.  I sure don't know how that will go.  I only have vegetable rennet, so I am not sure how that will work either, but it did work when I tried to make some mozzarellas. 

Wow, you sure are a fan of this type of focaccia if you made it at midnight.  :-D >:D We have different types of cottage cheeses in our area, but I am not a fan of any of them. 

Thanks for the conversion tool.  I found a two containers at home that do have ml readings on them, so I will probably use them. 

Norma

Offline andyt

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Re: Focaccia col Formaggio di Recco
« Reply #52 on: June 01, 2013, 11:49:43 AM »
I first made Foccacia di Recco in 2004 using the recipe on pages 242-244 of American Pie.  Largest diameter I ever got was 12".

He mentions stracchino, saying it is hard to find.  As a substitute, he recommends young Brie or Camembert with rind removed or marscapone.  In a pinch he has used American cream cheese whipped with a little sour cream, yielding respectable results. 

Happy Foccacia
andyt

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Re: Focaccia col Formaggio di Recco
« Reply #53 on: June 01, 2013, 01:49:24 PM »
I first made Foccacia di Recco in 2004 using the recipe on pages 242-244 of American Pie.  Largest diameter I ever got was 12".

He mentions stracchino, saying it is hard to find.  As a substitute, he recommends young Brie or Camembert with rind removed or marscapone.  In a pinch he has used American cream cheese whipped with a little sour cream, yielding respectable results. 

Happy Foccacia
andyt

Andt,

Thanks for posting you when you made Focaccia di Recco you used the recipe in American Pie.  I don't have that book so I would appreciate if you told me how your focaccia turned out.  What kind of flour did you use? 

Thanks for telling me what other cheeses could be tried and also about the America cream cheese whipped with a little sour cream.

Norma

Offline synaesthesia

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Re: Focaccia col Formaggio di Recco
« Reply #54 on: June 01, 2013, 09:15:56 PM »

Wow, you sure are a fan of this type of focaccia if you made it at midnight.  :-D >:D

Norma

Was surfing this forum and I got hungry... it happens! Quark is still my best substitute so far, I'll have a go a making Strachinno though.

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Re: Focaccia col Formaggio di Recco
« Reply #55 on: June 01, 2013, 11:32:56 PM »
Was surfing this forum and I got hungry... it happens! Quark is still my best substitute so far, I'll have a go a making Strachinno though.

synaesthesia,

I know how surfing this forum can make you hungry with all of the beautiful pizzas and foods.   :-D  I thought I was going to try and make the Stracchino today, but I got sidelined.  Tomorrow will be the day.

Norma

Offline Chicago Bob

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Re: Focaccia col Formaggio di Recco
« Reply #56 on: June 01, 2013, 11:46:54 PM »
synaesthesia,

I know how surfing this forum can make you hungry with all of the beautiful pizzas and foods.   :-D  I thought I was going to try and make the Stracchino today, but I got sidelined.  Tomorrow will be the day.

Norma
Sounds awesome Norma..good luck!
I can almost bet money that it will turn out perfect because you always bring your A game to the dishes you prepare on Sundays. Look forward to seeing your success nice lady.  8)
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Re: Focaccia col Formaggio di Recco
« Reply #57 on: June 02, 2013, 12:00:13 AM »
Sounds awesome Norma..good luck!
I can almost bet money that it will turn out perfect because you always bring your A game to the dishes you prepare on Sundays. Look forward to seeing your success nice lady.  8)

Bob,

Thanks for the good luck.  8) I will need it.  I am not experienced at all in making that cheese and sure don't know how it will turn out, but as you know I do like to experiment.  If it doesn't turn out, I probably won't be trying to make it again.   :-D

Norma

Offline andyt

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Re: Focaccia col Formaggio di Recco
« Reply #58 on: June 02, 2013, 10:15:12 AM »
Norma

Peter Reinhart actually went to Recco and got a demo in the kitchen of how they made the pie.  I have attached a link to his recipe on Pizza Quest, complete with Recco photos.

http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/147-focaccia-col-formaggio-di-recco.html

When I make it I use King Arthur Unbleached All Purpose Flour.  Rolling it out takes some patience because it stretches back.  I don't use a pan so after placing the top layer of dough, I crimp the edges, brush with olive oil, add salt, cut vent holes and place directly on a stone in a 500F convection oven.  We really enjoy it because it is so different and yet easy to make. 

Up thread at reply 26, dmaxdmax posted the June Vogue had a recipe by Jeffrey Steingarten that he was going to attempt, looking forward to his results.

All the Best
andyt


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Re: Focaccia col Formaggio di Recco
« Reply #59 on: June 02, 2013, 10:51:05 AM »
Norma

Peter Reinhart actually went to Recco and got a demo in the kitchen of how they made the pie.  I have attached a link to his recipe on Pizza Quest, complete with Recco photos.

http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/147-focaccia-col-formaggio-di-recco.html

When I make it I use King Arthur Unbleached All Purpose Flour.  Rolling it out takes some patience because it stretches back.  I don't use a pan so after placing the top layer of dough, I crimp the edges, brush with olive oil, add salt, cut vent holes and place directly on a stone in a 500F convection oven.  We really enjoy it because it is so different and yet easy to make. 

Up thread at reply 26, dmaxdmax posted the June Vogue had a recipe by Jeffrey Steingarten that he was going to attempt, looking forward to his results.

All the Best
andyt

andyt,

I don't know where my brain was, but at http://www.pizzamaking.com/forum/index.php/topic,13104.0.html that was the recipe I tried from Peter Reinhart on Pizza Quest.  :-D

Thanks for telling me you used KAAP when you made the focaccia di recco.  I know when rolling it out it takes some patience because it want to stretch back.  I also hope dmaxdmax comes back and posts the recipe from Jeffey Steingarten. 

I think, but don't know, that the cheese is the elusive thing for me.  Of course I would like to know if other members have tried other recipes or cheeses.

I really like how you said it is easy to make and is so different.  ;D

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #60 on: June 02, 2013, 11:11:57 AM »
Norma

It is so easy to make that some people wait and make it after midnight.
http://www.pizzamaking.com/forum/Smileys/enhanced/grin.gif

andyt

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Re: Focaccia col Formaggio di Recco
« Reply #61 on: June 02, 2013, 11:58:30 AM »
Good luck with the cheese! I'd like to see how it goes.. I need to get some rennet. After reading the forum last might I made a focaccia at midnight! I used cottage chees as that was all I had and I thought... not good enough, gotta get the right cheese!  You can convert  volume here:
http://www.convertunits.com/from/ml/to/oz

Norma

It is so easy to make that some people wait and make it after midnight.
http://www.pizzamaking.com/forum/Smileys/enhanced/grin.gif

andyt

Yep andyt, that was synaesthesia!  Sure is more dedicated than me in attempting this.   ;D :-D

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #62 on: June 02, 2013, 01:34:58 PM »
If anyone is interested this is where I started trying to make the Stracchino cheese.  http://www.pizzamaking.com/forum/index.php/topic,25547.0.html

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #63 on: June 03, 2013, 10:42:57 PM »
I think this is the recipe for this type of focaccia from Jeffery Steingarten on this bloggers post.

http://poetsthoughts.wordpress.com/2011/09/03/focaccia-col-farmaggio-di-recco/

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #64 on: June 04, 2013, 06:34:39 AM »
I followed Jeffrey Steingarten's recipe for the focaccia di recco late last evening and mixed in the Kitchen Aid mixer.  The dough was very soft and it looked like it turned out well, but I still have no idea if it will be okay to make a focaccia today.  I would think the gluten would have formed more while it cold fermented in the fridge until today.  I wish I could have tried the dough balls out last evening, but it was too late.  Does anyone know about a dough like this if it can be cold fermented, even if there is no yeast in the dough?  ???  Maybe my brain was too tired to think this about that.  :-D  I used the Mondako flour because I didn't have enough of the King Arthur KAAP and KABF at home when I went to mix.

Norma

Offline synaesthesia

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Re: Focaccia col Formaggio di Recco
« Reply #65 on: June 04, 2013, 10:08:10 AM »
Stretching technique:

Roll out to as thin as you get  it, then flour the flattened dough, make fists with both hands and as if punching upwards to support the dough. Spin slowly and stretch PATIENTLY with your fists at near the circumference of the dough. When you get it to ROUGHLY the size of your olive oiled pan, toss it over the pan and stretch it to meet the edges of the pan. I usually pull over the pan. Fill with cheese, do another to top the focaccia.

Again, roughly the size of the pan and you can always stretch it to the edges of the pan and press to seal. Run rolling pin on the edge to trim off the dough.

What do I do with the cut off dough? (I hate to waste!!)

I roll it out to playing card thickness , spread some fresh spinach, add some feta cheese to half of the size of the roilled dough, then fold it over and pan fry over a slow heat. The Turks brush butter over this, I just use  some olive oil because it is easier to reach. I suppose I am lazy.... Sometimes I add some ham or minced lamp. Serve with wedge of lemon.    Gözleme!!!


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Re: Focaccia col Formaggio di Recco
« Reply #66 on: June 04, 2013, 10:23:00 PM »
Stretching technique:

Roll out to as thin as you get  it, then flour the flattened dough, make fists with both hands and as if punching upwards to support the dough. Spin slowly and stretch PATIENTLY with your fists at near the circumference of the dough. When you get it to ROUGHLY the size of your olive oiled pan, toss it over the pan and stretch it to meet the edges of the pan. I usually pull over the pan. Fill with cheese, do another to top the focaccia.

Again, roughly the size of the pan and you can always stretch it to the edges of the pan and press to seal. Run rolling pin on the edge to trim off the dough.

What do I do with the cut off dough? (I hate to waste!!)

I roll it out to playing card thickness , spread some fresh spinach, add some feta cheese to half of the size of the roilled dough, then fold it over and pan fry over a slow heat. The Turks brush butter over this, I just use  some olive oil because it is easier to reach. I suppose I am lazy.... Sometimes I add some ham or minced lamp. Serve with wedge of lemon.    Gözleme!!!

synaesthesia,

Thanks for telling your stretching techniques and the other things you do.  Your ideas for the leftover dough are good.  I don't like to waste dough either, but today I did pitch what dough was leftover.

Norma


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Re: Focaccia col Formaggio di Recco
« Reply #67 on: June 05, 2013, 08:10:51 AM »
This is how my next attempt at a focaccia di recco yesterday went using Jeffrey Steingarten's recipe.   I have no idea if the cold ferment somehow changed how this dough baked or if since I didn't have enough decent olive oil at market to brush the focaccia di recco if that changed the top crust of the focaccia or not.  The bottom and top crust were very thin, but there wasn't the melt in your mouth part when the foccacia crusts were baked.  The Stracchino cheese I attempted to make did melt well, tasted well on this focaccia, and didn't oil off though when the focaccia de recco was baked.  At least Steve did like the Stracchino cheese I attempted.  I also forgot to print out how to roll off this top from the bottom dough and since I haven't made this type of pizza for a long while didn't recall how to do that.  I know I probably didn't use the best type of pan to bake this focaccia in either, but that was the only bigger round pan I had at market.

I did roll the dough ball out to about 14” and then hand stretched the skin.  First the dough ball was rolled into an oval and then into a circle.  It can be seen how easily the skin then opened to a very thin skin with no tears.  The other part I wonder about is that there was no stretch back when rolling out this skin and I wonder why that was, when I recall there was a fair amount of stretch back when using Peter Reinhart's recipe for this type of focaccia.  I threw the leftover parts of this dough away, because I wasn't satisfied how these two crusts were in terms of flakiness.  From what I recall from before when using Peter Reinhart's recipe is that the crusts are about like phyllo dough when baked.  I really don't know either if using the Mondako flour was the best flour either for this type of pizza.  I do wish though that all pizza dough balls were this easy to open.  ;D

Don't mind the glove I had on (which I don't normally use), because I did slice my one finger pretty bad when I was slicing a tomato earlier in the day.  What a mess that was.  :-D

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #68 on: June 05, 2013, 08:14:37 AM »
Norma

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Re: Focaccia col Formaggio di Recco
« Reply #69 on: June 05, 2013, 08:16:11 AM »
Norma

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Re: Focaccia col Formaggio di Recco
« Reply #70 on: June 05, 2013, 10:04:31 AM »
Norma

It looks fantastic, you really did a professional job.

andyt

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Re: Focaccia col Formaggio di Recco
« Reply #71 on: June 05, 2013, 10:14:56 AM »
Congrats Norma. It's just past midnight here and thankfully I just had a sandwich for late night snack otherwise I'd be making one.....!

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Re: Focaccia col Formaggio di Recco
« Reply #72 on: June 05, 2013, 12:29:38 PM »
It looks nice and light and the bake was very even an balanced(top to bottom)....good work there Norma. I hope you try another one because I believe you can get that dough dialed in now.  :chef:

Bob
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Re: Focaccia col Formaggio di Recco
« Reply #73 on: June 05, 2013, 12:33:17 PM »
Norma

It looks fantastic, you really did a professional job.

andyt

abdyt,

Thanks! I should have used a different size pan and how I cut the extra dough off wasn't right.  I will be making another attempt, but am deciding what recipe to try, or if I should try another flour or blend or flours.  I also have to purchase a more expensive olive oil.

I did really like how this dough really stretched and stretched with no tears though.  That was the fun part.  ;D I had some Amish ladies that stopped and watched and they were interested in how much that dough stretched. 

Norma

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Re: Focaccia col Formaggio di Recco
« Reply #74 on: June 05, 2013, 12:36:17 PM »
Congrats Norma. It's just past midnight here and thankfully I just had a sandwich for late night snack otherwise I'd be making one.....!

synesthesia,

I am not there yet, but thanks for the congrats.  When you get one thing right another thing seems to stand in the way.  Lol, about you just having a sandwich, or else you would be trying another one.  Maybe you will be the one to be successful all the way around.

Norma