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Focaccia with Olives and Robiola Cheese Recipe

Focaccia with Olives and Robiola Cheese Recipe

Focaccia with Olives and Robiola Cheese Recipe

Ingredients :

  • 4 cups (500 g) all-purpose flour
  • 1 cup plus 2 tbsp. (270 ml) lukewarm water
  • 1 tbsp. (10 g) malt or 1/2 tbsp. (10 g) honey
  • 2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
  • 11/2 tsp. (4 g) active dry yeast
  • 11/2 tsp. (10 g) salt

FOR THE GENOESE BRINE

  • 1/2 cup (100 ml) water
  • 3 tbsp+1 tsp. (50 ml) extra-virgin olive oil
  • 2 1/4 tsp. (14 g) coarse salt

FOR THE FILLING AND GARNISH

  • 11/4 cups (300 g) fresh Robiola cheese
  • 1/2 cup (100 g) pitted olives

Method :

  1. Put flour onto a clean work surface; make a well in the center. Dissolve yeast in water.
  2. Pour it, plus the malt, into the well. Gradually incorporate into flour. Add the oil and salt. Knead dough until smooth. Cover with oiled plastic wrap; let rise for 30 minutes.
  3. 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.
  4. In a greased baking pan, stretch dough gently with your fingertips. Prod dough surface with your fingers, forming dimples where the seasoning will collect.
  5. Sprinkle focaccia with brine and let rise until doubled in volume, about 1 hour.
  6. Scatter olives on focaccia. Bake at 390°F (200°C) for 25 minutes, or until golden brown.
  7. When focaccia is cool, divide into equal portions. Soften Robiola cheese by stirring it with a dash of oil. Spread on half of focaccia. Top with other half; cut into slices.

Preparation time : 25 minutes
Rising time : 11/2 hours
Cooking time : 25 minutes
Difficulty : medium
4 Servings

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Source :

ACADEMIA BARILLA

Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes Saga Focaccia Recipe”