Focaccia di Recco

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Ingredients
250g of flour, double zero, Manitoba 250g flour, 200g water not lime 8 tablespoons of extra virgin olive oil, a teaspoon of milk, a tablespoon and a half of salt and 800g of crescenza (stracchino).

Conduct recipe

Knead into a suitable container: flour, salt, milk, warm water (paid little at a time) and a little oil until you have a compact but flexible. Continue kneading gradually adding all the oil needed to be properly absorbed (to correct an excessive presence of oil you can add some dusted with flour). Obtained the cake flour container and let rest for a time equal to an hour a warm and sheltered. Replace then all'impasto hand for some minutes. Then divide it into two parts of the same size. Spread the mixture with a rolling pin in 2 separate sheets very thin. Uniformly anoint one or more copper trays and store the first puff. The first to have a more irregular the spoons crescenza / stracchino and cover everything with the second puff of the same size esplanade. Fasten your fingers with the edges of the cake and then create the random cunette among ten fingers. Add above 2 or 3 tablespoons of oil and salt. Put the pan in the oven pre-heated at 220 ° for a period of about 20 minutes. Stop the cooking to the appearance of gilding and always serve warm.

Proposal by: radiosity