Focaccia De Recco #daringbakers

I love anything that is Italian. Hence, this month Daring Baker group challenge made me immensely happy as for the month of April Rachael of pizzarossa and Sawsan of chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch. The popular Italian bread that can be prepared in multiple ways was the monthly challenge for April. I decided to make Focaccia di Recco which has originated from the Northern Coastal region of Italy. This type of focaccia has gooey cheese filling and extremely yummy to taste.

Ingredients-

• 200gm all purpose flour
• pinch of sea salt
• 2-3 tbsp extra virgin olive oil, plus 1 tbsp extra for topping
• 250 gm fresh mozarella cheese
• water

Method-

• In a mixing bowl. mix the flour, salt and 2 tsp of olive oil. Mix well and keep incorporating flour in small amount till you get the well knead dough. Wrap it with plastic and let it rest in room temperature for about an hour.
• Pre-heat the convection on 230 degree C.
• Now divide the dough into 2 equal pieces and with the help of a rolling pin, make two equal size of flat bread. 
• Grease a baking tray and place one flat bread on it. add the cheese pieces on it. Now cover with the other flat bread. Make some wholes on it so that the bread can retain the shape after heating by releasing the hot air from inside.
• Pinch the edges to seal them together.
• Sprinkle some rock salt on top and Bake in the oven for 6-9 minutes.
• Serve hot.