Garlic and Pecorino Focaccia Bread

Name: Garlic and Pecorino Focaccia Bread
Total time: 6300 s
Yield: 4 servings
Ingredients: 9/10 quart flour; 3/5 cup water; 1 2/5 jiggers yeast; 6/11 tablespoon salt; 2 tablespoons olive oil; salt; 5/8 cup pecorino cheese; 2 teaspoons garlic paste; 3 tablespoons oil; 3 tablespoons water

L'Antro dell'Alchimista

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10Ingredients

650Calories

105Minutes

Description

Featuring two great tastes that taste great together — garlic and salty Pecorino cheese — this chewy foccacia comes together with little effort. After it's needed and allowed to rise, it's rolled out and pressed to fit a parchment-lined baking sheet before it's transferred to the oven and baked until golden. Serve it warm as is or with a side of marinara or garlic oil for dipping.

Ingredients

servings:

450 grams flour
170 grams water
50 grams yeast
10 grams salt
2 tablespoons olive oil
salt
50 grams pecorino cheese
2 teaspoons garlic paste
3 tablespoons oil
3 tablespoons water

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Directions

1Combine the flour with the yeast, add the oil, the water, the cheese, the garlic and the salt in a bowl, kneading the dough well.
2Place the dough onto a work surface and knead it well for 7 to 8 minutes.
3Return the dough to the bowl, greased with oil and set it aside to rise to double its size.
4Preheat the oven to 200 degrees Celsius.
5When the dough has risen, place it on the work surface, shape it into a log and place it on a parchment-paper lined baking sheet.
6Allow it to rest for 15 minutes. Roll the dough out to cover the entire baking sheet using a rolling pin and your hands.
7Let the dough rise on the baking sheet for 30 minutes.
8Press your fingers into the dough completely and cover the dough with the water, oil and a pinch of salt. Let it rise again completely until it doubles in size, about 90 minutes.
9Bake for 25 minutes or until golden brown.