Focaccia with Olives and Robiola Cheese "focaccia alle olive con robiola"
How to make Focaccia with Olives and Robiola Cheese Recipe "focaccia alle olive con robiola" - Preparation time: 25 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours
4 Servings
for the focaccia:
4 cups (500 g) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
1 cup plus 2 tbsp. (270 ml) lukewarm water
1 tbsp. (10 g) malt or 2 tsp. (10 g) honey
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt
for the genoese brine:
1/2 cup (100 ml) water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
2 1/4 tsp. (14 g) coarse salt
for the garnish:
1/2 cup (100 g) pitted olives
for the filling:
1 1/4 cups (300 g) fresh Robiola cheese
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture and malt into the well, and gradually start incorporating them into the flour a little at a time. Add the oil and lastly, the salt. Knead the dough until soft, smooth, and elastic.
Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 minutes.
To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.
Transfer the dough to a lightly oiled baking pan, stretching it gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let rise until doubled in volume, about 1 hour.
Scatter the olives on the focaccia and bake in the oven at 390°F (200°C) for 25 minutes, or until golden brown.
When the focaccia has cooled, cut it into two equal portions using a serrated knife. Soften the Robiola cheese by stirring it together with oil. Spread it on half of the focaccia. Place the other half on top and cut into slices.
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| Focaccia with Olives and Robiola Cheese "focaccia alle olive con robiola" |
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