BEGINNINGS 2024 culturecheesemag.com 55
RECIPES
Chef 's Dish PAGE 19
¾ cup of olive oil, divided
1½ tablespoons of salt
2¾ cups of bread flour
4½ ounces robiola (roughly half
a wheel)
2 ounces mortadella (about 4 slices)
1 teaspoon Maldon salt to garnish
fCombine 1¾ cups water and ½ cup olive
oilin a stand mixer with dough hook
attachment. Whisk in salt. Add bread
flour and mix for 3 to 5 minutes.
fWhen dough is pliable (stretches without
breaking), remove from mixer and wrap in
cling wrap. Place in the refrigerator to rest
for at least 1 hour.
fHeat oven to 450°F.
fOnce proofed, split the dough in
half. Using a rolling pin, roll out
each portion of dough until it is
almost translucent.
fLightly oil a 10-inch metal
pizza pan. Stretch half of
dough over the pan, folding the
sides over the edge pan edge so
the dough doesn't shrink.
fBreak the robiola into 1-inch
pieces and evenly spread on
dough. Thinly layer mortadella
on top. Place the other half of
dough on top of the mortadella
layer. Press and pinch the dough
layers to seal them, then trim off
the excess.
fPoke a few holes in the top layer
of dough so steam can escape.
Drizzle with remaining olive oil
and season with Maldon salt.
fBake for 25 to 35 minutes, or
until golden brown.
FOCACCIA DI RECCO
This beloved Italian flatbread incorporates layers
of mortadella and creamy, tangy robiola for a
chewy pre-dinner treat.
Serves 8
