Whip Up These 6 Delicious Italian Recipes From Serafina's New Cookbook

MAKES TWO 10-INCH FOCACCIAS
4 cups flour or unbleached all-purpose flour
3 cups room temperature water
2 teaspoons active dry yeast
2 teaspoons salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
7 ounces Robiola cheese
White truffle oil to taste
2 sprigs rosemary

Place the 4 cups flour in a large bowl. Measure the water into a measuring cup, then dissolve the yeast in the water and wait for it to foam. 

Gradually pour the water with the yeast into the flour in a thin stream while mixing it with your other hand. When you have added about half of the water sprinkle in the salt and knead to combine. Gradually add the rest of the water in a thin stream and knead until you have a shaggy dough. Add the oil in a thin stream while kneading with your other hand. When the oil is combined, turn the dough out of the bowl onto a lightly floured work surface. Continue kneading with both hands until the dough is smooth, soft, and slightly tacky. If the dough is sticking to the surface or your hands, add flour in very small amounts. Shape the dough into a ball, return it to the bowl, and cover with plastic wrap or a dishtowel. Let the dough sit at room temperature until puffy and doubled in size, about 2 hours.

Preheat the oven, with a baking stone in it if you have one, to 475°F for at least 30 minutes.

Dust your hands with flour, remove the dough from the bowl, and divide it into two equal por-tions. Shape each portion into a ball, then use a rolling pin to flatten one ball into a 10-inch disk. Repeat with second ball of dough. Transfer the disks of dough to baking sheets (or a floured pizza peel if you plan to bake them directly on a baking stone). Use a fork or a skewer to poke holes all the way through the disks of dough. 

Bake the focaccia until golden 10 to 15 minutes. Remove from the oven. With a serrated knife, slice each round of focaccia in half the long way. (Be careful as it is hot.) Use a spoon to remove some of the inner soft part of the two rounds to make room for the filling. Spread Robiola cheese on the bottom of each focaccia, then replace the tops and bake for an additional 5 minutes. Remove from the oven, drizzle with truffle oil, and garnish with rosemary.