Here is the recipe for for the yummy Focaccia Al Formaggio we made over the weekend. Its from our Mario Batali cookbook.
Focaccia Al Formaggio
Makes 8 Servings
Instructions for Dough
1 1/2 Cups WARM WATER
1tbs ACTIVE DRY YEAST
1 tsp SALT
1 tsp SUGAR
4 cups high-gluten PIZZA or BREAD FLOUR, plus more for dusting
1/4 cup EXTRA-VIRGIN OLIVE OIL
1 cup freshly grated PECORINO ROMANO
1 cup freshly grated PARMIGIANO-REGGIANO
3/4 cup EXTRA-VIRGIN OLIVE OIL
2 bunches SCALLIONS, cut into 1/8-inch-thick slices
2 tbs fresh ROSEMARY, chopped
1 tbs COARSE SEA SALT
Put the warm water in a large warmed bowl, ass the yeast, and stir to dissolve. Let stand for 3 minutes, or until foamy.
Add the salt and sugar and stir to combine. Add the flour and olive oil and mix, first with the spoon and then using your hands, until the dough comes together into a ball that no longer sticks to your fingers.
Wash and dry your hands. Transfer the dough ball to a work surface and knead, occasionally dusting the dough with a teaspoon of flour or so, until you have a smooth, firm ball, about 15 minutes.
Place the dough in a lightly oiled large bowl and cover it with a clean kitchen cloth. Place the bowl in a warm area (such as above the refrigerator) let rise for 30 minutes.
Preheat the oven to 450 degrees F. Lightly oil tow 11 by 7 inch baking sheets.
Place each piece of dough on an oiled baking sheet and, using a rolling pan or your hands, flatten it to fit the baking sheet. Using your fingertips, poke indentations across the entire surface of each bread. Sprinkle with both cheeses, drizzle with the olive oil, and then sprinkle with the rosemary, scallions, and salt. Bake for 14 to 15 minutes, until golden born on top and bottom. Serve warm.