Created by Gio’
La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101
Focaccette with Cheese
Ingredients:
1 kg of "00" type flour, 4-5 dl of water, 1 dl extra virgin olive-oil, fresh soft cheese, salt, oil to fry
How to prepare:
Prepare
all
the
ingredients;
make
a
dough
with
flour,
extra
virgin
olive-oil,
stir
in
salt
(and
then
water).
Knead
by
hand
(you
can
make
it
also
by
a
food-mixer)
until
the
dough
will
be
soft
and
smooth.
Let
it
rest
for
more
or
less
60
minutes
at
a
temperature
of
18º/20º
Celsius
and
cover
it.
After
making
the
dough
rest
for
60
minutes,
split
it
in
order
to
pick
up
a
form
of
about
1/2
kg
and
stretch
it
by
a
rolling
pin
until
it's
thin.
Cut
it
out
in
squares
of
10
cm
of
width.
On
every
squares
put
50/60
gr
of
fresh
soft
cheese,
cover
them
with
the
other
pastry
squares,
fold
up
well
all
the
four
sides
and
fry
in
hot
oil.
During
the
frying,
helping
yourself
with
a ladle, put the hot oil on the sides which remain displayed.
Enjoy your meal!
Created by Gio’
Titolo Pagina
La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101
Focaccette with Cheese
Ingredients:
1 kg of "00" type flour, 4-5 dl of water, 1 dl extra virgin olive-oil, fresh soft cheese,
salt, oil to fry
How to prepare:
Prepare
all
the
ingredients;
make
a
dough
with
flour,
extra
virgin
olive-oil,
stir
in
salt
(and
then
water).
Knead
by
hand
(you
can
make
it
also
by
a
food-mixer)
until
the
dough
will
be
soft
and
smooth.
Let
it
rest
for
more
or
less
60
minutes
at
a
temperature
of
18º/20º
Celsius
and
cover
it.
After
making
the
dough
rest
for
60
minutes,
split
it
in
order
to
pick
up
a
form
of
about
1/2
kg
and
stretch
it
by
a
rolling
pin
until
it's
thin.
Cut
it
out
in
squares
of
10
cm
of
width.
On
every
squares
put
50/60
gr
of
fresh
soft
cheese,
cover
them
with
the
other
pastry
squares,
fold
up
well
all
the
four
sides
and
fry
in
hot
oil.
During
the
frying,
helping
yourself
with
a ladle, put the hot oil on the sides which remain displayed.
Enjoy your meal!