Ingredients
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Dough
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2½ cups / 350 grams all-purpose Flour
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½ teaspoon / 2 grams active dry Yeast
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¼ cup / 45 grams extra-virgin Olive Oil
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¾ cup plus 1 tablespoon / 180 grams Lukewarm Water
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1¼ teaspoons / 10 grams Kosher Salt
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Cheese Filling
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1 pound fresh whole-milk Ricotta Cheese
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1 tablespoon each chopped fresh Parsley
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4 ounces Taleggio Cheese
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1 tablespoon extra-virgin Olive Oil
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¾ teaspoon Kosher Salt
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1 tablespoon White Truffle Oil
Directions
Steps
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1
Done
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Make the DoughIn the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and yeast and mix on low speed. With the mixer running, stream in the olive oil. |
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2
Done
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Add the lukewarm water and mix until combined. Continue to knead the dough in the mixer for 5 minutes, or until smooth. Alternatively, mix the dough by hand, stirring with a wooden spoon while streaming in the oil. Turn the dough out onto a well-floured surface and knead until smooth. With about 1 minute to go, whether using the mixer or making it by hand, knead in the salt. |
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3
Done
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Divide the dough evenly in half and form it into two balls. Dust a rimmed baking sheet with flour. Place the dough on the baking sheet and cover with a kitchen towel or loosely with plastic wrap. Let the dough sit at room temperature until it has doubled in size, about 1 hour. At this point, the dough can be wrapped in plastic (if not already) and reserved in the refrigerator until ready to use, up to 3 days. |
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4
Done
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Make the FillingIn the bowl of a stand mixer fitted with the whisk attachment or in a mixing bowl, combine the ricotta and herbs. Set aside. |
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5
Done
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In a small glass bowl, microwave the Taleggio on low power until melted, about 2 minutes, stopping and stirring it every 15 to 20 seconds. Alternatively, you can melt the cheese in a double boiler (a small metal or glass bowl placed over a small simmering pot of water). You just want to avoid letting the cheese come into direct contact with the heat or the cheese will get weird. |
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6
Done
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When the Taleggio is melty, immediately stir it into the ricotta. The Taleggio should be smooth and the ricotta whipped a bit when you are done. The filling can be made ahead and refrigerated for up to 5 days; let it sit at room temperature for about 1 hour before serving, so it’s easier to spread. |
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7
Done
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Bake the FocacciaPreheat the oven to 500°F with a pizza stone or rimless baking sheet on the lowest rack. You want your oven to preheat for at least 30 minutes so that everything is good and hot. |
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8
Done
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On a well-floured surface, roll one half of the dough into a roughly round shape that’s ¼ inch thick. Carefully transfer the dough to a pizza peel or another rimless baking sheet. |
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9
Done
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Using a fork, poke as many holes as you can in the surface of the dough (docking). This prevents the dough from puffing up when it hits the hot oven. Brush half of the olive oil over the entire surface of the focaccia and sprinkle with ½ teaspoon of the salt. Carefully slide the dough onto the pizza stone or baking sheet and bake for 5 minutes, or until the focaccia just starts to brown. Keep an eye on it. If the dough starts to puff, just beat it down with a fork. A few bubbles are okay, but make sure it doesn’t go full pita on you. Roll, dock, and oil the remaining dough. When the first focaccia is done, slide the second into the oven. |
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10
Done
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Slice, Stuff, and ServeHere’s the trickiest thing in the book: Have a bread knife ready when you remove the focaccia from the oven. As soon as it’s out, insert the tip of your knife into the side of the focaccia and slide the blade to the center to cut it in half through its very thin equator. A kitchen towel is handy here for rotating the focaccia as you slice it. With a little practice, or beginner’s luck, you can do this. Work quickly! (If you mess it up, just cut the dough into 8 pizza slices, dip them into the ricotta mix, and drizzle with the truffle oil.) At this point, you should have a top and bottom for each focaccia. |
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11
Done
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Using a cake-icing spatula or any other spatula, spread the ricotta mix over the bottom of the focaccia. Drizzle with the truffle oil and season with the remaining ¼ teaspoon salt. |
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12
Done
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Replace the top half of each focaccia, pressing a bit so the oil pushes through the holes in the top. Return it to the oven for an additional 2 minutes, or until golden brown and a bit bubbly. |
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13
Done
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Slice each focaccia into 8 pieces and serve hot, salty, and melty. |
