How can you store focaccia?

Name: Focaccia cacio e pepe
Cook time: 30 min
Total time: 30 min
Yield: 1st
Ingredients: Focaccia dough; Toppings; 200 g pecorino romano; 1 tbsp black peppercorns; 4 tbsp olive oil; 1 tsp flaky salt

You can store the unbaked dough covered in the refrigerator for 4 days. The focaccia stays good for 2 days wrapped in the refrigerator. Bake it for 2 to 3 minutes in a preheated oven at 200°C. You can freeze the baked focaccia wrapped. It's also very tasty toasted in slices.

Focaccia cacio e pepe

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30min + 2h preparation

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Homemade focaccia with pecorino romano and black pepper, cacio e pepe style. This is such a delight, discover it here!

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Ingredients

What do you need?

Quantity: 1st

Focaccia dough

Toppings
200 g pecorino romano
1 tbsp black peppercorns
4 tbsp olive oil
1 tsp flaky salt

Focaccia dough

Toppings
200 g pecorino romano
1 tbsp black peppercorns
4 tbsp olive oil
1 tsp flaky salt

Preparation method

How do you make this?

Prepare your dough, and after it has rested, grease your dish with olive oil and place the dough on it, or you can line it with baking paper if you're not sure your mold won't stick, push it a little towards the edges and let it rest again for an hour so it becomes nice and fluffy.

Meanwhile, crush the peppercorns in a mortar, put them in a non-stick pan, and roast them for 5 minutes while stirring, then let them cool. Cut more than half of the cheese into cubes, and grate the rest.

Drizzle the 3 tbsp of olive oil over the focaccia, distribute the cubes of grated cheese, salt, and pepper, and now press dimples all over so everything is nicely distributed.

Bake for 20 to 25 minutes in a preheated oven at 210°C. Let it cool a bit and remove it from the mold.

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