Focaccia Robiola

Name: Focaccia Robiola
Ingredients: 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

7 ingredients

1 steps

Ingredients

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

Directions

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.", "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