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Municipio di Pordenone
Pane di Lecco
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Focaccia di formaggio di Lecco
1/2 teaspoon sugar – 1 cup warm water (110-115) – 1 envelope active dry yeast – 3 1/4 cups bread flour – 1/2 teaspoon sea salt plus extra for dusting– ¼ cup extra virgin olive oil plus extra for drizzling – 3/4 pound soft cheese ( robiola, stracchino, taleggio)
Mix water, yeast and sugar in a bowl. When frothy, place in a large electric mixing bowl with 3 cups flour, salt and ¼ cup olive oil. Knead till smooth, about 8 minutes. Alternately, knead by hand.
Place in an oiled bowl. Cover with wet cloth and let rise till doubled.
Punch dough down and place on the table dusted with some flour. Divide in two. With a rolling pin, stretch one dough as thin as possible. Place on a oiled pizza pan, slice thinly or place by spoonfuls the cheese on the dough and cover with the second half also stretched very thin.
Seal the edges together, drizzle some olive oil on top, a sprinkling of salt and bake in a preheated 400 oven for about 15 minutes, or till golden. Remove from oven, drizzle some additional olive oil on top, slice and serve immediately.
