Pizza Making Forum

Pizza Making => Focaccia Style => Topic started by: norma427 on February 24, 2011, 08:08:15 PM

Title: Focaccia col Formaggio di Recco
Post by: norma427 on February 24, 2011, 08:08:15 PM
I have been thinking about making this kind of focaccia for a couple of weeks to see how it would turn out. Just yesterday I saw the recipe posted on Pizza Quest for  Focaccia col Formaggio di Recco. http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/147-focaccia-col-formaggio-di-recco.html  I was going to wait to try this dough, but read how easy it was to make the dough, so I decided to try the dough this evening.  I will post pictures whether the  Focaccia col Formaggio di Recco comes out good or bad the first time I try it tonight.

This is how the dough looked after I hand mixed it, just a little while ago.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: Bill/SFNM on February 24, 2011, 08:57:44 PM
Norma, I gave this a little try a while back:

http://www.pizzamaking.com/forum/index.php/topic,11150.msg100553.html#msg100553 (http://www.pizzamaking.com/forum/index.php/topic,11150.msg100553.html#msg100553)
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on February 24, 2011, 09:20:46 PM
Norma, I gave this a little try a while back:

http://www.pizzamaking.com/forum/index.php/topic,11150.msg100553.html#msg100553 (http://www.pizzamaking.com/forum/index.php/topic,11150.msg100553.html#msg100553)

Bill,

I remember that video, but didn't really know what kind of focaccia that was back then. I watched you place those pieces of cheese on and wondered what kind of pie you were making. I will post the pictures soon, but this was the most different kind of thing I tasted.  The crust was so delicate and tasty.  The dough was so different than any I had tried before. The skin seemed to stretch and stretch and was so springy. I already ate 3 slices and am not in the least full.  

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on February 24, 2011, 09:45:38 PM
This was a very easy focaccia to make and so delightful to eat, in my opinion.  The crust just melts in your mouth.  My daughter and I ate the whole pie.  I did the slamming on the table with this dough.  In the pictures it can be seen how thin this dough is.  I had to add more water to the formula I used. I used KAAP in the formula.  As can be seen in the pictures I did cut the top skin with scissors (before the bake), but somehow when the pie was baking in the oven the one part want to spring more.  Finally I cut the sprung part again.  That is the part that go darker, but that part was still good to eat.  I don't know until I post the pictures (if the weight of this pie can be seen), but this whole pie only weighed 189 grams as shown on the scales.

Pictures below

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on February 24, 2011, 09:47:53 PM
more pictures

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on February 24, 2011, 09:49:45 PM
end of pictures

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 02, 2011, 07:31:04 AM
I made another attempt for this kind of pizza yesterday at market and mixed the dough at market.  Although the dough was easy to make and the dough was easy to stretch, I now think I know another reason why my previous attempts at http://www.pizzamaking.com/forum/index.php/topic,13125.0.html were giving me problems.

The crust top and bottom were doing so well in the oven, but then the new kind of cheese I had tried on the above mentioned thread broke down, and the bottom became oily, just like in my other above mentioned thread.  I now know I must either get the same kind of cheese I tried in this thread, or find another kind of cheese to try in this recipe.  I have a couple kinds of cheese in mind to give a try.  Does anyone have any other ideas for cheese that might not break down and make the bottom crust oily?  It can be seen in the one picture after the bake, how the cheese broke down.

Pictures of the pie and bake yesterday.  The top crust was nice and flaky, but the bottom crust from the cheese became somewhat oily again.  This kind of pizza is giving me problems, just like some of my other pizzas.  :-D Another near failed attempt.  This time the problems aren't the dough recipe, but the cheese used in the pie.  

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: Ronzo on March 02, 2011, 08:14:04 AM
Norma... I think I need to stop coming around here for awhile. Yours is the latest in a long line of drool-inducing creations from the gifted and accomplished cooks of this forum that is making me even fatter by simply looking at it.

Seriously, you great people are driving me insane.

I WANT to make this. :)

That's beautiful. Congratulations.
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 02, 2011, 08:30:34 AM
Norma... I think I need to stop coming around here for awhile. Yours is the latest in a long line of drool-inducing creations from the gifted and accomplished cooks of this forum that is making me even fatter by simply looking at it.

Seriously, you great people are driving me insane.

I WANT to make this. :)

That's beautiful. Congratulations.

Ron,

Thanks for your kind words!  I also have problems with all the drool-inducing creations of other members, including all of your drool-inducing creations.  :chef:

The dough recipe is really easy to make and you only need AP flour, water, and salt.  The recipe can be ready to be used in a little over an hour.  I am still having problems with the kind of cheese to use. 

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: Ronzo on March 02, 2011, 08:37:41 AM
Marscapone isn't working?
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 02, 2011, 08:46:27 AM
Marscapone isn't working?

Ron,

The Marscapone  pictured at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,13104.msg128478.html#msg128478 picture 3 did work, but the Marcapone  at post 7 http://www.pizzamaking.com/forum/index.php/topic,13125.msg128988.html#msg128988 second picture down doesnít work for me.  I donít know what is up with that.  ??? The second brand of Marcapone I purchased must have a different type of oiling off or breaking down at lower temperatures.

I am going to be trying some other kinds of cheese in this type of pizza.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 03, 2011, 12:10:54 PM
I was at our local Country Store today, to pick up some flour and was trying to find another kind of cheese to try in this kind of pizza that doesnít oil off and break down.  I found a kind of cheese that is called Yogurt cheese.  It comes in four flavors.  The flavors are plain, hot, vegetable and garlic and herb.  I bought the Yogurt garlic and herb.  I have no idea if this cheese will do okay in this kind of pizza, but the taste is good and creamy and it doesnít seem oily.  I also picked up a pack of organic yeast to try in another kind of dough to see what happens with that kind of yeast.  Another new flour they are now carrying at our Country Store is Ultragrain White Whole Wheat Flour.  I might be trying this new flour either in this pizza or another kind of pizza. When I was looking at all the flours at the Country Store today, I saw two kinds of what I thought were AP flours that have  potassium bromate in the flours.  They werenít listed what brand of flours they were, but I didnít think AP flours are bromated. The flours werenít marked as high-gluten flours either. I didnít have my camera along today, but when I go back to the Country Store, I am going to take pictures of those flours.

I might give this new cheese a try in another attempt for this kind of pizza, either today or tomorrow.

Picture of new flour, yeast, and yogurt cheese with garlic and herbs.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 04, 2011, 09:02:22 PM
I am still playing around with the cheese to see if it affects the bottom and top crust.  I did use the  yogurt garlic and herb cheese tonight.  It can be seen on the pictures how much I rolled out the bottom dough before I started stretching it by hand.  This dough almost reminds me of a rubber band.  It keeps stretching and also almost feels like a rubber band, but moister. I turned the pie upside down on the one picture to see if it would fall from the pan, but it didnít.  I didnít keep it upside down that long though.

I wanted to purposely over bake this pie to see if the cheese broke down and oiled off.  It didnít, but the top crust was too brown.  It didnít taste burnt, but was light and crispy.

I also did another experiment on the last dough I had made at Reply 7 (picture 3,4,6) http://www.pizzamaking.com/forum/index.php/topic,13125.msg128988.html#msg128988       because I wanted to see if the dough was still good to be used.  I had placed the dough right into the refrigerator after I made that last pie.  I decided to try and make a round pie with one layer and dress it like a regular pizza. The dough had to be put on parchment paper, because it sure couldnít be put on a peel and slide onto the stone. It can be seen on the parchment paper how the dough wanted to even pull together the parchment paper, just like a rubber band. I dressed the pie with my regular tomato sauce, mild white cheddar and Parmesan cheese.  The pie was okay, but not like any other kind of pie I had eaten before.  I wanted to also see if any yeast would be in the dough after sitting for so long in the refrigerator.  I think there was.  The crust didnít have oven spring, but by looking at the bottom of the crust, it looked to me like there were little fermentation bubbles.

Other pictures of both pies made with these doughs.  Picture two is the old dough from last week.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 04, 2011, 09:04:37 PM
more pictures

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 04, 2011, 09:08:28 PM
end of pictures

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 05, 2011, 01:53:20 PM
I went to our local Country Store early this afternoon to pick up and couple of things and to look at the flours I had seen before that said on the labels, that potassium bromate was added, which I posted about at Reply 11  http://www.pizzamaking.com/forum/index.php/topic,13104.msg129599.html#msg129599 I also wanted to talk to the man that orders different products for the Country Store, to see what brand of flours they were with potassium bromate added.  I found the man that orders and showed him about the flours I had questions about.  I asked him why potassium bromate would be added to AP flour.  He said most of them had potassium bromate added.  I told him I didnít know why they would add that to flours that arenít high-gluten flours.  He told me the brands of flours I had in question were GM flours.  I looked at the GM website, but couldnít find the kinds of AP flours that have potassium bromate added.

These are pictures of all the flours the Country Store has, the two flours I was questioning about, and one bag of high-gluten flour, which is Kyrol flour.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: Pete-zza on March 05, 2011, 02:34:23 PM
Norma,

Remember this post--Reply 360 at http://www.pizzamaking.com/forum/index.php/topic,11044.msg102978.html#msg102978?

Peter
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 05, 2011, 04:58:32 PM
Norma,

Remember this post--Reply 360 at http://www.pizzamaking.com/forum/index.php/topic,11044.msg102978.html#msg102978?

Peter

Peter,

I did remember part of your post.  That is why I was questioning whether the flours at the Country Store were bromated.  I forgot about the part of your post that ďTim the BakerĒ replied to you that there was bleached all purpose flour, being Full Strength. 

I know wonder whether either of these flours at the Country Store are really bromated or if somehow they mistakenly labeled them.  I am really wondering about the unbleached flour at the Country Store.  They do carry King Arthur AP flour, but that is labeled, as can be seen in the picture at Reply 
http://www.pizzamaking.com/forum/index.php/topic,13104.msg129599.html#msg129599

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: Pete-zza on March 05, 2011, 05:07:51 PM
Norma,

The Full Strength flour is a bread flour, not an all-purpose flour, with a protein content that is just a hair less than the King Arthur bread flour.

Peter
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 05, 2011, 05:17:14 PM
Norma,

The Full Strength flour is a bread flour, not an all-purpose flour, with a protein content that is just a hair less than the King Arthur bread flour.

Peter

Peter,

I guess I was confused.  Now I wonder about some of the flours at the Country Store, if they are labeled right.  :-D

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: Pete-zza on March 05, 2011, 05:58:32 PM
Norma,

It does sound like a labeling problem.

Peter
Title: Re: Focaccia col Formaggio di Recco
Post by: Pizza01 on March 05, 2011, 06:23:37 PM
Norma... I think I need to stop coming around here for awhile. Yours is the latest in a long line of drool-inducing creations from the gifted and accomplished cooks of this forum that is making me even fatter by simply looking at it.

Seriously, you great people are driving me insane.

I WANT to make this. :)

That's beautiful. Congratulations.
   :-D :-D :-D :-D :-D you kill me every time.

beautiful work norma you are doing every thing so good.  you are the  :chef:
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 05, 2011, 06:24:37 PM
Peter,

I agree.  Itís hard enough for even me that knows a little about flours, but for someone that is just buying flour for cookies or breads, there can be other problems. I am not even sure now if the King Arthur flour I bought for this thread is AP or Bread flour.  It isnít labeled AP, but I just took it for granted it was AP.  Their prices are cheaper at the Country Store, so maybe they will get the labeling problems straightened out. 

I will talk to the owner.  She is a friend of mine.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on March 05, 2011, 06:27:48 PM
   :-D :-D :-D :-D :-D you kill me every time.

beautiful work norma you are doing every thing so good.  you are the  :chef:

Michael,

Thanks for you kind words.  :) I still donít have this kind of foccacia consistent each time.  I like to experiment, so sometimes I try out the craziest things.  I am always looking for a new kind of pizza to try. 

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: Ev on March 06, 2011, 10:42:43 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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: dmaxdmax 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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: DanCole42 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?
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia 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?
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia 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!
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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 (http://www.pizzamaking.com/forum/index.php/topic,19792.0.html)   

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia 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:
https://www.youtube.com/watch?v=smFn7pZlFcI (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 (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.
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia 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 (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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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 (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
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on May 26, 2013, 02:39:36 AM
Have a look at this video Norma.

How to make Stracchino cheese in your own small kitchen. (http://www.youtube.com/watch?v=1SZQYSiesfU#ws)


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

best
synaesthesia
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on May 26, 2013, 08:43:09 AM
Have a look at this video Norma.

How to make Stracchino cheese in your own small kitchen. (http://www.youtube.com/watch?v=1SZQYSiesfU#ws)


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

Title: Re: Focaccia col Formaggio di Recco
Post by: Gramsci 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.
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: Gramsci 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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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://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.italyinsf.com/2008/07/07/farina-san-francisco/)

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

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

http://gastronomichael.blogspot.com/2010/12/liguria-in-sf-dinner-at-farina-focaccia.html (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 (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://www.manusmenu.com/focaccia-di-recco) 
 
http://italianfood.about.com/od/breadspizza/r/blr0708.htm (http://italianfood.about.com/od/breadspizza/r/blr0708.htm)

http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizzas-1/focaccia-recco.aspx (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 (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
Title: Re: Focaccia col Formaggio di Recco
Post by: Gramsci 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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia 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...
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on May 31, 2013, 06:58:51 AM
Come fare la pizza focaccia di Recco 1. Cuocere nel forno elettrico. Corso di Pizza University (http://www.youtube.com/watch?v=s0W2MiYfWVo#ws)

Come fare la Pizza focaccia di Recco 2 Corso di Pizza University (http://www.youtube.com/watch?v=e-8DyN0cxKM#ws)

Come fare la Pizza focaccia di Recco 3. Usare il forno elettrico. Corso di Pizza University (http://www.youtube.com/watch?v=GEIlQVFllG0#ws)
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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 (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 (http://www.pizzamaking.com/forum/index.php/topic,13104.msg255560.html#msg255560)  I don't use ml.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia 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 (http://www.convertunits.com/from/ml/to/oz)
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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 (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
Title: Re: Focaccia col Formaggio di Recco
Post by: andyt 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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia 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.
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: Chicago Bob 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)
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: andyt 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 (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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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 (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 (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
Title: Re: Focaccia col Formaggio di Recco
Post by: andyt 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 (http://www.pizzamaking.com/forum/Smileys/enhanced/grin.gif)

andyt
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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 (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 (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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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 (http://www.pizzamaking.com/forum/index.php/topic,25547.0.html)

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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/ (http://poetsthoughts.wordpress.com/2011/09/03/focaccia-col-farmaggio-di-recco/)

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia 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.    GŲzleme!!!

Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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.    GŲzleme!!!

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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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 14Ē 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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 05, 2013, 08:14:37 AM
Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 05, 2013, 08:16:11 AM
Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: andyt on June 05, 2013, 10:04:31 AM
Norma

It looks fantastic, you really did a professional job.

andyt
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia 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.....!
Title: Re: Focaccia col Formaggio di Recco
Post by: Chicago Bob 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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 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
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 05, 2013, 12:39:25 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

Bob,

It was nice and light and the top and the bottom baked okay, but I still have more thinking to do on what to try next. Flakiness was the problem again.  I guess you recall about that dang flakiness issue on the one other thread.  ;D  Thanks for the kind words and I also hope I can get things dialed in. 

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: andyt on June 05, 2013, 05:15:15 PM
Norma

dmaxdmax said in reply 26 that said  "plus quite a bit of olive oil which he (Steingarten) says is necessary for extensibility".  I think you got great stretch, judging by your photo but maybe at the expense of the flaky texture you said you achieved with Reinhart's dough, with no olive oil.  Reinhart's dough has a tendency to shrink when stretching.

Ev, reply 26 made a pie that looks flaky with the Reinhart recipe.  I thought yours did not look flaky, more bread like, because of the olive oil?.

andyt
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on June 05, 2013, 07:12:43 PM
Hi Andy

I have travelled enough around the world to come to the conclusion that whilst there is an authentic recipe somewhere, there are variations and sometimes far away you get a variation which comes into its own. 'American' NY style pizza is one such, so I have no qualms how anyone wishes to cook their food. Laksa in Australia has become an Australian thing in its own right due to the tastes here, and the laksa is very good, very tasty, nutritious, full of chunky meat or seafood ( the Asian varieties give you maybe a couple of slithers of flesh)  but is not remotely close to SE Asian varieties, of which there are a few as well.

I agree Norma's FdR looks a little on the shortcrust pastry side but I bet it is delicious - she has the right cheese! It doesn't matter, you can get to Recco and they'd still be quarrelling about it. BTW, I just got Reinhardt's book in the post yesterday, American Pie, and read the first bits in the front... he does not mention olive oil in FdR dough... not sure if he does in the back of the book, I haven't looked.

However, If any one wants the DOP version of the recipe, here it is:

from  http://www.focacciadirecco.it/index.php/en/la-focaccia/metodo-di-produzione.html (http://www.focacciadirecco.it/index.php/en/la-focaccia/metodo-di-produzione.html)

(per una teglia di ďFocaccia di Recco col formaggioĒdiametro cm 60 da 10 porzioni circa)
500 gr. di Farina di grano tenero tipo ď00Ē di forza o in alternativa farina tipo ďManitobaĒ.
50 gr. di olio extra vergine díoliva italiano
Acqua naturale
Sale fino
1 kg. di Formaggio fresco L.L.T. (prodotto con latte ligure tracciato).


500 g, i.e. 17.64 ounces of flour "00", or Manitoba flour
50g extra virgin olive oil, i.e. 1.764 ounces (weight)
water
fine salt
1 kg, or 35.27 ounces of cheese, fresh from the tired cows of liguria.

I am generous with my olive oil, anywhere from 1/10th to 1/5th weight ratio of oil to flour is fine for me (as long as you don't over do it!) , I started with the strict recipe but now do it by eye. The oil gives it that flaky quality, like butter gives croissant a flaky quality.
I could never make Indian roti pratas properly for years , and now after making Fdr for about a year now, I can get my roti to be gossamer thin and flaky (ghee rather than olive oil is preferred). Indian flatbread technique sorted via Italia. As you say in America, 'go figure!'

Have fun!
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 05, 2013, 07:55:11 PM
Norma

dmaxdmax said in reply 26 that said  "plus quite a bit of olive oil which he (Steingarten) says is necessary for extensibility".  I think you got great stretch, judging by your photo but maybe at the expense of the flaky texture you said you achieved with Reinhart's dough, with no olive oil.  Reinhart's dough has a tendency to shrink when stretching.

Ev, reply 26 made a pie that looks flaky with the Reinhart recipe.  I thought yours did not look flaky, more bread like, because of the olive oil?.

andyt

andyt,

I see that Jeffrey Steingarten says if you add a tablespoon or two of additional love oil to the dough, It will become much easier to stretch when making it, but would be more fragile.  I am not sure I understand that part, because my dough was very easy to stretch when only using ľ cup plus 1 T extra-virgin olive oil.  I don't know if me letting the dough cold ferment for one day messed with the flakiness or not.  Maybe the flour I used wasn't the best choice either.  Do you have any suggestions?

The focaccia di recco I made from Peter Reinhart's recipe did turn out flaky, but it was the cheese that wasn't right.  Steve (Ev) also used Peter Reinhart's recipe.

To bad that Dave didn't come back to report on his results.  Maybe that would have helped us understand more.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: Chicago Bob on June 05, 2013, 08:26:41 PM
if you add a tablespoon or two of additional love oil to the dough, It will become much easier to stretch when making it
>:D
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 05, 2013, 09:15:07 PM
>:D

Bob,

How much easier do you want dough to stretch than what I did?   >:D :-D  It is that dang flakiness that isn't right again.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 12, 2013, 07:37:06 AM
Steve and I made another attempt at the focaccia di recco yesterday.  I used Peter Reinhart's recipe this time and mixed the dough on Monday evening.  The dough was really easy to mix with the flat beater only on my Kitchen Aid mixer.  KAAP was used as the flour and the dough was divided into two dough balls.  Since Peter Reinhart's recipe has no oil in the ingredients I had forgotten somewhat how this recipe turned out when stretching the dough and also in the bake, but thought I had recalled that the dough did want to stretch back some and also stick together when stretching into a skin. 

I think I used to much olive oil when starting to roll the dough.  When trying to stretch this dough by hand it sure wasn't as easy to stretch as the skin was last week.  The skin wanted to stick together in many places.  The skin also wanted to tear.  Steve and I did manage to place it into a steel pan I had. I also had oiled the steel pan yesterday and had seasoned it in the oven one more time.  As can be seen the pan was highly seasoned at one time.  :-D  I think I only used this steel pan one other time, but can't recall what I used this steel pan for.  I think this steel pan would make a really nice Greek style pizza though.  I might have to try this steel pan for a Greek style pizza sometime.  I wonder though if any pizzerias that make Greek style pizza do offer this large of a Greek style pizza. 

Steve rolled out the second dough ball and he also had problems when stretching by hand.  The skin wanted to stick together too.  We didn't put any extra olive oil on the bench for the second dough ball before Steve rolled it out.  We both placed the skin over the pan.  Steve brushed olive oil on the top skin, cut the slits, sealed the two doughs together and brushed with olive oil and grated some sea salt over the top. 

The pizza baked okay and when Steve went to slice it, it was very crispy and flaky.  I know we should not have tried this experiment when we were busy, because we were then too busy to be able to taste it for a long while.  I was surprised though at how many passerby's stopped and asked what kind of pizza the focaccia di recco was and how many customers wanted to taste that pizza.  We told them it was only an experiment and we weren't selling any of the slices, but did explain to them what kind of pizza it was.  Two Italian ladies I know we did give slices to after it had cooled down for a long while.  Both recalled their grandmother's made something like this type of pizza. 

The cheese did melt well on this pizza and didn't oil off. 

When Steve and I went to try this pizza it wasn't as crispy or flaky anymore and we thought that detracted from the overall taste.  I also reheated a slice but that slice still wasn't as crispy or flaky as when the pizza was slice.  I also wonder what was up with that, when slices usually get crisper after a reheat.  ::)

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 12, 2013, 07:42:27 AM
Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on June 13, 2013, 01:51:13 AM

Congratualtions. ;D

I see evidence it has been duly scoffed up and consumed! Success..... it sure  looks flaky. (in a good way!) :drool:

I sometimes add oil when kneading before stretching. I find when I am impatient it tears, but if you roll it up back in a ball , knead it a bit maybe with a couple of drops of water and/or oil  and let rest (to rehydrate if you were kneading & rolling with added  flour), it will allow a perfect re-stretch.

perfetto! :chef: :chef: :chef:
3 chef hats!
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 13, 2013, 07:48:25 AM
Congratualtions. ;D

I see evidence it has been duly scoffed up and consumed! Success..... it sure  looks flaky. (in a good way!) :drool:

I sometimes add oil when kneading before stretching. I find when I am impatient it tears, but if you roll it up back in a ball , knead it a bit maybe with a couple of drops of water and/or oil  and let rest (to rehydrate if you were kneading & rolling with added  flour), it will allow a perfect re-stretch.

perfetto! :chef: :chef: :chef:
3 chef hats!

synaesthesia,

Thanks for the congrats, but if you look at what I posted my attempt at a focaccia di recco had changed until Steve and I had a chance to taste it.  It went from crispy and flaky to being just okay.  I wish I could have tasted it when it was fresh, but that happens different times at market if it gets busier. 

Thanks for telling me what you do sometimes to allow a perfect re-stretch. 

I don't know when I will try to make focaccia di recco again.  I would have to make some more cheese since I am now out of the cheese I made.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on June 13, 2013, 07:56:17 AM
Hi Norma

This has to be eaten pretty much shortly after it has been cooked to be enjoyed. At least I think so....

 ;D
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 13, 2013, 08:13:56 AM
Hi Norma

This has to be eaten pretty much shortly after it has been cooked to be enjoyed. At least I think so....

 ;D

synaesthesia,

That is what I thought.  I don't know why the texture of the two crusts changes so much when they cool down, but that is exactly what happened.  I know I should not try experiments out at market for something like this type of pizza.  Far too many times something gets in the way of trying a fresh pizza out of the oven.  :-D

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: Gramsci on June 17, 2013, 09:58:21 AM
Wow

That looks like it came from the Liguorian coast.

Bravo
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 17, 2013, 10:12:11 AM
Wow

That looks like it came from the Liguorian coast.

Bravo

Antonio,

Thanks!  :) If only Steve and I had a chance to try it out of the oven I think it would have been much better.  As I posted it sat out a long while (hours) before we finally got to taste a slice.  I want to try to make focaccia di recco again when I find time, but if I do it at market I will make it at the end of the night.  At least that way I will get to taste it right out of the oven.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on June 30, 2013, 10:54:44 PM
Focaccia di Recco with home made Stracchino.  Does the cheese make a difference? It sure does.  It seems to melt at the right consistency so as not to render the dough too wet but still cooks to a creamy texture for consumption....not dried out or hardened.
Title: Re: Focaccia col Formaggio di Recco
Post by: Chicago Bob on June 30, 2013, 11:03:10 PM
Looks like it is light as a cloud...a very happy cloud.  :)   Nice work there synaesthesia !  :chef:
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on July 01, 2013, 02:39:52 AM
Focaccia di Recco with home made Stracchino.  Does the cheese make a difference? It sure does.  It seems to melt at the right consistency so as not to render the dough too wet but still cooks to a creamy texture for consumption....not dried out or hardened.

synaesthesia,

You nailed it altogether!   :chef:   ;D  Wow, you cheese and foccacia di recco look delicious!  Wish I could have tried at least a slice. 

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on July 01, 2013, 04:19:35 AM
Cheers Chicago Bob & Norma, and Norma if not for you I would not have made the cheese....now I am more interested in cheese making than pizza.... :-D
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on July 01, 2013, 08:50:07 AM
Cheers Chicago Bob & Norma, and Norma if not for you I would not have made the cheese....now I am more interested in cheese making than pizza.... :-D

synaesthesia,

Glad to hear you are more interested in learning to make cheese.  ;)  So am I if I only can find the time.   :-D  At the Pizza Summit II over the weekend in Houston Chau made great mozzarella.  I guess I am going to have to make an attempt at making mozzarella like Chau did if I can find come curd.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on July 01, 2013, 09:01:03 AM
Hi Norma

Looks like you can buy curd off the shelf in the US, I guess I have to make my own here. But happy to give it a go.... just need citric acid. At the current cost of living in OZ, making your own cheese is a labour of love or curiosity or both.....it may not really make economic sense....a ball of quality mozzarella is about $5. The milk  to make the cheese would cost me $4 per L and at this point I am sure if the yield of curd is as high with my current technique....We shall see! ::)  Have lots of stracchino though and I'd use it on regular pizza. :drool:
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on July 01, 2013, 09:24:45 AM
Hi Norma

Looks like you can buy curd off the shelf in the US, I guess I have to make my own here. But happy to give it a go.... just need citric acid. At the current cost of living in OZ, making your own cheese is a labour of love or curiosity or both.....it may not really make economic sense....a ball of quality mozzarella is about $5. The milk  to make the cheese would cost me $4 per L and at this point I am sure if the yield of curd is as high with my current technique....We shall see! ::)  Have lots of stracchino though and I'd use it on regular pizza. :drool:

Synaesthesia,

When Chau made mozzarella from curd he didn't use any citric acid.  Chau's mozzarella making methods are posted here on the forum, but I don't have the direct link right now. The way Chau used the curd to make mozzarella it had a pretty high yield.

I will have to make another attempt at making stracchino too when I find the time.  Great to hear you have lots of stracchino to use on regular pizza.   8)

I agree that making mozzarella is a combination of a labour of love, curiosity or both.  It is always fun to see if cheese can be made at home.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on July 01, 2013, 09:35:19 AM
Hi Norma

No he wouldn't ... the citric acid is to make curd from milk;  his technique starts from cutting pre made curd and heating it to stretch. I tried to find pre made curd, no one seems to sell it here so I'll have to start from scratch. Might be a couple of weeks before I try this, have to pack as we are moving in next week and then there's the unpacking. At least at the new house there are canopies and I can cook pizza outdoors under shelter in this rainy season.  :pizza:
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on July 01, 2013, 10:52:59 AM
Hi Norma

No he wouldn't ... the citric acid is to make curd from milk;  his technique starts from cutting pre made curd and heating it to stretch. I tried to find pre made curd, no one seems to sell it here so I'll have to start from scratch. Might be a couple of weeks before I try this, have to pack as we are moving in next week and then there's the unpacking. At least at the new house there are canopies and I can cook pizza outdoors under shelter in this rainy season.  :pizza:

Hi synaesthesia,

Thanks for explaining more to me about curd.  You are right that Chau's technique starts from cutting pre made curd and heating to stretch.  I have no idea if there is any curd available in my area either, but will try to find some at some point in time. 

Good luck with your moving. 

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on August 18, 2013, 07:57:27 AM
I tried to purchased some of the stracchino/crescenza cheese when I was at the 9th St. Italian Market in Philly yesterday at Di Bruno Bros (they carry loads of Italian cheeses).  The photos of my visit are at Reply 80 and the next posts http://www.pizzamaking.com/forum/index.php/topic,19792.msg273720.html#msg273720 (http://www.pizzamaking.com/forum/index.php/topic,19792.msg273720.html#msg273720) The man behind the counter that waited on me at Di Bruno Bros told me that they sometimes carry the stracchino/crescenza cheese, but rarely do because it is more perishable than fresh mozzarella.  The man told me the stracchino/crescenza cheese only comes from Italy so until it gets to the US it can not be kept for too long.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on June 20, 2015, 11:53:05 AM
I have made in recent weeks, and for brunch this morning Focaccia di Recco with Taleggio.

Taleggio is a more commonly available cheese. I have to say it melts nicely and for me is more than a worthy substitute (on its own) for Stracchino. It is not the same taste - it is a little more tangy but in terms of texture it seems to be a good fit (cooked).
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 20, 2015, 01:19:16 PM
I have made in recent weeks, and for brunch this morning Focaccia di Recco with Taleggio.

Taleggio is a more commonly available cheese. I have to say it melts nicely and for me is more than a worthy substitute (on its own) for Stracchino. It is not the same taste - it is a little more tangy but in terms of texture it seems to be a good fit (cooked).

synaesthesia,

Yours looks delicious!  :) What recipe did you use?  I think I can get some Taleggio cheese somewhere around my area.  Thanks for telling us that the Taleggio cheese is a worthy substitute for Stracchino.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on June 29, 2015, 07:51:51 PM
Hey Norma

I still make the dough by eye....Caputo flour, water, olive oil, normally just wet enough to mix it, and oil to 'taste' or 'heart's content'.
Stracchino is a bit wetter, and I can get it now in the  UK, but must order it from London. Taleggio is a tasty soft cheese that is less wet but gooey enough when cooked to work with the thin flatbread...and I can get it or the neighbourhood supermarkets.
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on June 30, 2015, 06:37:18 AM
Hey Norma

I still make the dough by eye....Caputo flour, water, olive oil, normally just wet enough to mix it, and oil to 'taste' or 'heart's content'.
Stracchino is a bit wetter, and I can get it now in the  UK, but must order it from London. Taleggio is a tasty soft cheese that is less wet but gooey enough when cooked to work with the thin flatbread...and I can get it or the neighbourhood supermarkets.

synaesthesia,

Thanks for telling us you make your dough by eye.  I don't know enough about Stracchino or Taleggio cheeses so your information is helpful.

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on October 21, 2017, 07:45:12 AM
This section has not seen much action...

Anyway, I have been using Camembert with great results for Focaccia di Recco, sometimes I make con Proscuitto - my son likes a bit of meat in it...like this: http://blog.giallozafferano.it/attimididolcezza/focaccia-recco-prosciutto/
Title: Re: Focaccia col Formaggio di Recco
Post by: pizzarensen on October 21, 2017, 08:25:05 AM
This is a recipe of a friend of mine nickname "Eugenietto"

http://laconfraternitadellapizza.forumfree.it/?t=65722578
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on October 21, 2017, 10:09:35 AM
This section has not seen much action...

Anyway, I have been using Camembert with great results for Focaccia di Recco, sometimes I make con Proscuitto - my son likes a bit of meat in it...like this: http://blog.giallozafferano.it/attimididolcezza/focaccia-recco-prosciutto/

synaesthesia,

Your link to photos of Focaccia di Recco with meat look delicious!

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on October 21, 2017, 10:11:56 AM
This is a recipe of a friend of mine nickname "Eugenietto"

http://laconfraternitadellapizza.forumfree.it/?t=65722578

pizzarensen,

Thanks for the link to the recipe of your friend!

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on November 16, 2017, 03:17:26 PM
http://www.cheesemaking.com/Crescenza.html

Step by step guide to making Crescenza.
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on November 16, 2017, 04:13:03 PM
http://www.cheesemaking.com/Crescenza.html

Step by step guide to making Crescenza.

synaesthesia,

Thanks for the step by step guide to making Crescenza!  I was at La Belle Marketplace in Staten Island this past Saturday.  Saw some Crescenza and other cheeses that might have worked for this type of pizza.  Didn't purchase any though because didn't know when I would have time to try the cheeses.   :-[

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: synaesthesia on December 20, 2017, 04:40:55 PM
Make them for breakfast! I do!

Merry Christmas to all!
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on December 20, 2017, 07:30:56 PM
Make them for breakfast! I do!

Merry Christmas to all!

synaesthesia,

Might have to give that a try when there is time.  Merry Christmas to you too!

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on July 24, 2019, 11:33:54 AM
Roberto Caporuscio is now baking focaccia di Recco at his location in the financial district.  He uses a special copper pan to bake them in.  Looks great to me!



https://www.nytimes.com/2019/07/22/dining/keste-focaccia-di-recco.html



Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on August 16, 2019, 09:14:04 AM
Roberto Caporuscio shows how to make Focaccia Di Recco if anyone is intersted.

Video in link.


https://www.instagram.com/p/B1Oal_QBYT8/

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: nickyr on January 02, 2021, 11:30:06 PM
I ate this in Italy and just found the cheese at a store near me so I had to make it! I used the formulation from https://food52.com/recipes/34089-focaccia-di-recco but the process from https://www.allrecipes.com/recipe/235857/focaccia-di-recco/. So tasty!
Title: Re: Focaccia col Formaggio di Recco
Post by: norma427 on January 03, 2021, 04:38:32 AM
I ate this in Italy and just found the cheese at a store near me so I had to make it! I used the formulation from https://food52.com/recipes/34089-focaccia-di-recco but the process from https://www.allrecipes.com/recipe/235857/focaccia-di-recco/. So tasty!

nickyr,

Looks delicious!  :drool:

Norma
Title: Re: Focaccia col Formaggio di Recco
Post by: nickyr on January 03, 2021, 01:57:28 PM
nickyr,

Looks delicious!  :drool:

Norma
Thanks Norma! Thanks for paving the way, as always :-)