Ingredients
400 g of flour
300 g of crescenza
water
salt
extra virgin olive oil.
Ingredienti (Original Italian text)
400 g di farina
300 g di crescenza
sale
olio d'oliva extravergine.
Directions
Mix flour, oil and salt and water as required.
Once the dough is smooth, cut into a circle and put the soft cheese in the center, then close folding the dough in half pressing the edges so that it can not come out during cooking.
Cook in a pan or a deep fryer with plentiful of oil.
Preparazione (Original Italian text)
Impastare farina, olio e sale ed acqua quanto basta.
Ottenuto un impasto omogeneo, fare una sfoglia.
Tagliare la sfoglia a cerchio e mettere lo stracchino al centro, quindi chiudere la sfoglia ripiegando a met la focaccetta e premendo bene i bordi in modo che non possa uscire lo stracchino durante la cottura.
Metterle a cuocere in una padella o una friggitrice con olio abbondante e quando si indorano, toglierle perch cotte.
Variante
Una variante pi decisa nel gusto si ottiene sostituendo i 300g di crescenza con 150 g di crescenza e 150g di prescinsea.
Notes
The following text comes from Italian Wikipedia (Machine google translation): "The flat loaves of bread with cheese (in Genoese dialect and fugasette) are a typical specialty of the cuisine of the eastern Ligurian Riviera ( Sori , Recco, Uscio, Camogli all municipalities in the province of Genoa. Very often they are used as appetizer. The focaccetta with cheese can be considered a variation of the famous cheese focaccia original. Recco: in fact, the ingredients used are very similar (with traditional focaccia is in this case added to the cheese type crescenza), while several are obviously the mode of preparation and the cooking procedure, that in the case of focaccette provides for frying...... Photo: Italian Wikipedia.
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