La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101
Focaccia Pizzata
Ingredients:
1
kg
of
"00"
type
flour,
fresh
soft
cheese,
4-5
dl
of
water,
tomato-sauce,
1
dl
of
extra
virgin
olive-oil,
green
olives,
a
dash
of
oregano,
salt
How to prepare (on a copper pan):
Prepare
all
the
ingredients;
make
a
dough
with
flour,
extra
virgin
olive-oil,
stir
in
salt
(and
then
water).
Knead
by
hand
(you
can
make
it
also
by
a
food-mixer)
until
the
dough
will
be
soft
and
smooth.
Let
it
rest
for
more
or
less
60
minutes
at
a
temperature
of
18º/20º
Celsius
and
cover
it.
After
making
the
dough
rest
for
60
minutes,
split
it
in
order
to
pick
up
a
form
of
about
1/2
kg
and
stretch
it
by
a
rolling
pin
until
it's
thin.
Put
your
clenched
fists
under
the
dough
and,
spinning
it,
enlarge
it
and
make
it
as
thin
as
possible.
Lean
it
on
the
previously
oiled
copper
pan
.
Then
put
the
fresh
soft
cheese
on
the
pastry
in
small
pieces
(
each
of
which
nut-size)
in
a
circular
movement.
Make
a
second
very
thin
sheet
(almost
a
see-through
one,
a
thin-paper
dough)
and
cover
the
one
already
sprinkled
with
cheese.
Fold
up
the
ends
of
the
two
leaves
in
order
to
have
well
brought
together
the
two
overlapping
borders
and
remove
the
quantity
of
pastry
(up
and
down)
sticking
out
of
the
pan.
With
your
fingers
pinch
many
points
of
the
pastry
with
holes
of
about
a
centimetre
of
width.
Sprinkle
with
salt
and
extra
virgin
olive-oil.
Sprinkle
it
with
tomato-sauce,
olives,
oregano,
a
dash
of
salt
and
extra
virgin
olive-oil
Bake
it
in
an
oven
at
a
temperature
of
about
270º/320º
Celsius
for
5/7
minutes.
The
oven
has
to
be
regulated
in
order
to
have
the
ground
warmer
than
the
ceiling.
The
baking
will
be
completed
when
focaccia
has
a
golden
colour
up
and down.
Enjoy your meal!