Recipe courtesy of Ciro Verdi

Focaccia Robiola

  • Total: 22 min
  • Prep: 10 min
  • Inactive: 2 min
  • Cook: 10 min
  • Yield: 2 (12-inch) focaccias
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1 (1/4-ounce) package dry yeast

1 teaspoon salt, plus more for sprinkling

3 tablespoons olive oil, plus more for drizzling

1 3/4 cups water, lukewarm

5 1/2 cups flour, high-gluten or double-zero


8 ounces Robiola cheese

1 teaspoon white truffle oil


  1. Dough: Combine the yeast, salt, olive oil, and lukewarm water. Stir to dissolve the yeast and let sit for 5 minutes. Gradually add the flour and knead, to form a firm dough. Cover and let rise for 2 to 3 days in refrigerator, to develop a sourdough taste.
  2. Preheat oven to 550 degrees F, with a pizza stone on the middle rack, for 15 minutes. Roll out 8 to 10 ounces of dough, to form a 12-inch diameter focaccia. Using pastry docker (or fork) "dock" dough, to release steam produced during cooking of dough. Drizzle a little olive oil on dough and spread to cover evenly. Drizzle a pinch of salt evenly over top of dough. Place on stone in oven and cook for 8 to 10 minutes. For a golden-brown top, place under broiler for 15 to 20 seconds. Take the focaccia out of the oven and, while still hot, slice in half horizontally like an English muffen. Spread 6 to 8 ounces of Robiola cheese on the bottom half. Place top half back on. Lightly drizzle the white truffle oil over the top of focaccia. Place back in oven just long enough to melt cheese. Serve and enjoy.
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