TUSCAN FOCACCIA

By gaster16

Ingredients

• 1 scant tablespoon dry yeast
• 2 tablespoons lukewarm water
• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/4 cup Pecorino Romano cheese grated
• 1 oz. cut into 1/4” diced pieces
• 1 egg beaten
• 1/2 About 1/2 cup milk at room temperature
• 1 tablespoon olive oil

Preparation

Step 1

In small bowl dissolve yeast in water and stir in 1 tablespoon flour. Cover and set aside to proof in warm place for 1 hour. (This sponge can be made up to 1 day ahead and refrigerated, covered. Let return to room temperature before using.) In bowl combine 1-3/4 cups flour with salt and grated cheese. In measuring cup, mix egg with enough milk to equal 2/3 cup. Add egg mixture and reserved sponge to the flour and beat until combined. The dough should be soft by not sticky, beat in remaining flour if necessary. Stir in the diced cheese. Brush the bottom and sides of a 10” round pizza pan with olive oil. With wet hands, press the dough to evenly cover the pan. Cover with a towel and set aside in warm place to rise until doubled in bulk, 30-45 minutes. Meanwhile preheat oven to 425 degrees. Bake the focaccia for about 25 minutes until golden brown on top. Transfer to a rack to cool.