I frequently make a Focaccia di Recco to accompany soup, but this time I decided to change it a bit with a yeasted dough. The result was a deliciously chewy bread, filled with gooey melted cheese.The original recipe calls for Stracchino, but Provolone Dolce or fresh Asiago both work well. You need a young, mild cheese that melts well.
500g all-purpose (plain) flour, more as needed
1 tsp instant yeast
1 tsp salt, more for sprinkling
340ml warm water
3 tbsp olive oil, more for brushing
350g shredded Provolone Dolce or other cheese
Whisk flour, yeast and salt together in a large bowl. Add water and oil and stir together with a fork. Turn dough out onto a floured surface and knead until you have a soft dough, about 10 minutes. You may need to add a little more flour as you knead so it’s not too sticky.
Put dough into a lightly oiled bowl, cover with plastic wrap and let rest at room temperature for 6-8 hours. It will become very light and bubbly.
Preheat oven to 230°C. Oil a large, round, rimmed baking tray or pizza pan.
Gather dough together in the bowl, turn out onto a floured surface and divide into 2 equal pieces. Using a floured rolling pin, gently roll out each piece to fit the pan, trying to avoid bursting all the air bubbles.
Transfer one of the dough rounds into the pan, spread the shredded cheese over the top, then place the second dough round on top. Seal all round the edge by folding and pinching the two pieces of dough together. Using a pair of scissors, snip vents about 4cm long all over the top layer of dough. Brush generously with olive oil and sprinkle with salt as desired.
Bake for about 20 minutes until puffed and golden.
Remove to a large plate and let cool for a few minutes before cutting. Serve warm.