Garlic and Pecorino Focaccia Bread

L'Antro dell'Alchimista
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Garlic and Pecorino Focaccia Bread


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.


  • 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


  1. Combine the flour with the yeast, add the oil, the water, the cheese, the garlic and the salt in a bowl, kneading the dough well.
  2. Place the dough onto a work surface and knead it well for 7 to 8 minutes.
  3. Return the dough to the bowl, greased with oil and set it aside to rise to double its size.
  4. Preheat the oven to 200 degrees Celsius.
  5. When 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.
  6. Allow it to rest for 15 minutes. Roll the dough out to cover the entire baking sheet using a rolling pin and your hands.
  7. Let the dough rise on the baking sheet for 30 minutes.
  8. Press 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.
  9. Bake for 25 minutes or until golden brown.
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NutritionView more



Calories650Calories from Fat210
Total Fat23g35%
Saturated Fat4g20%
Trans Fat
Calories from Fat210
Total Carbohydrate92g31%
Dietary Fiber7g28%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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