Focaccia Robiola
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
51
Sourness
46
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1.75 cups
Water (lukewarm)Directions:
1
Dough: Combine the yeast, salt, olive oil, and lukewarm water
2
Stir to dissolve the yeast and let sit for 5 minutes
3
Gradually add the flour and knead, to form a firm dough
4
Cover and let rise for 2 to 3 days in refrigerator, to develop a sourdough taste
5
Preheat oven to 550 degrees F, with a pizza stone on the middle rack, for 15 minutes
6
Roll out 8 to 10 ounces of dough, to form a 12-inch diameter focaccia
7
Using pastry docker (or fork) "dock" dough, to release steam produced during cooking of dough
8
Drizzle a little olive oil on dough and spread to cover evenly
9
Drizzle a pinch of salt evenly over top of dough
10
Place on stone in oven and cook for 8 to 10 minutes
11
For a golden-brown top, place under broiler for 15 to 20 seconds
12
Take the focaccia out of the oven and, while still hot, slice in half horizontally like an English muffen
13
Spread 6 to 8 ounces of Robiola cheese on the bottom half
14
Place top half back on
15
Lightly drizzle the white truffle oil over the top of focaccia
16
Place back in oven just long enough to melt cheese
17
Serve and enjoy