Wednesday, April 29, 2015

فوكاشيا دي ريكو Daring Bakers Challenge for April: Focaccia Di Recco

النسخة العربية من المقال في الاسفل

For the month of April, Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenges us to try our hands at making Focaccia from scratch.

I do have to admit that I have a thing for baking...bread baking in particular. Using your hands to knead a dough and witness it transforming from a mess into a silky and pliable creature...is simply amazing. I was excited about this challenge because I love focaccia so much and love to make it all the time. I make this delicious treat when I make pasta and serve it with olive oil and balsamic vinegar for dipping...amazing!! If a bit thick, it can be easily used to make Panini sandwich. I made one for valentine's day and here is my recipe.



In this challenge, both Sawsan and Rachael shared many recipes with us. One of them was truly a new one to me...Focaccia Di Recco....The idea of having cheese in any kind of bread is a win win for me...and this foccacia has that...It is a different kind..no yeast, crispy with oozing cheese inside...and it is better eaten hot.

So here goes the recipe

Focaccia Di Recoo

Ingredients:
3¾ cups (900 ml) (17-2/3 oz) (500 gm) all-purpose (plain) flour
pinch course sea salt, plus extra for topping
45ml (3 tablespoons) extra virgin olive oil, plus extra for oiling and topping
1¼ cups (300 ml) water (I used warm)
500 gm (17-2/3 oz) Stracchino (Crescenza) cheese. I used Kashkaval cheese it worked perfect. The most important is to have a mild cheese that will melt nicely. It was recommended to use fresh mozzarella as a substitute. I used less than 500 gm and they were plenty.

I added oregano on top (a pinch)
Directions:
Mix flour, salt and olive oil together. Add water and knead for 8-10 min until you have a firm and soft dough. Let it rest for an hour.


Preheat oven to very hot 480°F/250°C/gas mark 9.
Divide the dough into two equal parts and roll each piece out on a floured surface with a floured rolling pin, trying to keep them as round and as thin as possible. I rolled these ones a little thick, because we find it easier to handle when it’s more sturdy, but traditionally it should be almost transparent.
Grease a medium sized round pizza tray (not the type with holes in it, or you will have a very messy oven) or baking dish with olive oil. Place one layer of dough on the bottom of the dish. Add the cheese in pieces using your hands.

Note: In the recipe the kneading process was done by hand, I used my stand up mixer to save time. 
Cover the cheese with the second sheet of dough. Use a knife or a pair of kitchen shears to remove any excess dough from around the edges of the pan.



Bake in the centre of a preheated very hot oven for 6 - 8 minutes, until golden. When the focaccia is done,

 remove it from the oven and let cool enough to be handled.



And here is this babe when it comes out...ooooozing with melted cheese...let me tell you that the sprinkle of sea salt on top is crucial to make this focaccia a memorable one....thank you for the recipe...A KEEPER!!!
Note: I added dried oregano to give more flavor....I loved it.



My husband asked me to add it on his favorite list..now that list is growing by the day... :)



تأخرت ببوست مطبخ التحديات ونادي الخبز هالمرة...المفروض احط البوست امبارح بس من كتر الوقت ما شاء الله ما هو مسعفني...المهم...سوسن وريتشل اتحدونا نعمل فوكاشيا...اي نوع بنحبه...ولاني عملت الفوكاشيا اكتر من مرة....اللي بيحب هي الوصفة 



 فاتفاجئت بنوع شوي غريب ومش متعودة عليه وما شفت وصفته قبل هيك واسمه فوكاشيا دي ريكو....الحلو بالموضوع انها محشية جبنة...اكيد هاد الاشي حلو بالنسبة الي...عمري عبرلتكم اديش بحب الجبنة...مين ما بحبها صراحة وهي سايحة وبتمطمط..هههههه

الوصفة هاي لازم تتاكل سخنة لانه هيك زكاوة الجبنة والخبز اللي ما فيه خميرة...هاي الوصفة بتطلع خبزة بتقرش من برة وجبنة سايحة من جوة ومن كتر ما انا مش قادرة اقاوم اكلت شوي وانا بصور...


فوكاشيا دي ريكو
المقادير:
3/4 3 كوب طحين
3 ملاعق طعام زيت زيتون
ملعقة صغيرة ملح
1/4 1 كوب ماء (انا استخدمت دافئ)
500 غم جبنة موزريلا طازجة (انا استعملت كشكوان لانه المزريلا الطازجة غالية كتير طلعت بتجنن...المهم جبنة بتسيح والها طعم مش قوي كتير)
زيت زيتون لدهن الوجة
ملح خشن او بحري ان تواجد لرش الوجه
زعتر ناشف للوجه (هاي اضافة من عندي)

الطريقة:
تخلط مكونات العجينة وتعجن 8-10 دقائق وتترك ترتاح ساعة
تقسم قسمين
تدهن صينية وتفرد القسم الاول ثم ترتب الجبنة ثم القسم الثاني وتغلق جيدا
نعمل فتحات بسيطة بالمقص او السكينة على الوجة
تدهن بالزيت وترش بالملح والزعتر (ما بتصدقوا اديش الملح الخشن او البحري رح يعطي فرق بالطعم فرجاءا ما تستبعدوا هاي الخطوة)
تخبز على اعلى حرارة بالفرن لتحمر وتقدم فورا.....زكاوتها سخنة



11 comments:

  1. هو فيه احلى من انه الواحد يتصبح فيكي يسعدك انتي وعيلتك ويبعد عنكم كل شر ..رح اجرب اليوم اعمل الهريسه تبعك وكمان شي تاني ان شالله بزبطو معي متل ما بزبط كل شي بجربه من وصفاتك يا عسل

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    1. اهلا وسهلا يا منار وبتمنى كله يكون عند حسن ظنك :)

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  2. Beautiful Focaccia and so cute heart bites, not to mention the fun I am having while typing this "backwards", great post and a lovely blog, so much for me to explore

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    1. Thank you Jelena for your kind words...hehehe ...I love the typing "backwards" thing...it annoys me personally...you are too kind to say you enjoyed it :) .

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  3. What a perfect focaccia! Love the little hearts! See you next month

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    1. Thanks for stopping by Juliana...I truly enjoy being part of this lovely and enthusiastic group...

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  4. What a perfect focaccia! Love the little hearts! See you next month

    ReplyDelete
  5. منال شكلها مشهشه بس كأنك حاطة شي مع الجبنة

    ReplyDelete
    Replies
    1. شكرًا روان لا بس جبنة

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  6. Your Focaccia di Recco looks gorgeous! Well done :)

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    1. Thank you for stopping by... :) it was fun participating with all if you as always

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