My quark focaccia!

Everyone likes this very appetizing focaccia and, when it arrives at the table, it is quickly brushed off, despite the hot filling, by young and old!

Preparing it is relatively simple, you just need a little pizza dough, some quark and some nice iron pans in which to cook it

However, it has a big flaw ... it is easily exchanged for focaccia di Recco with which, in reality, it has nothing to do with; if not a vague resemblance in appearance.

But the filling is not stracchino;
and a leavened dough is used!

Having clarified this misunderstanding, we can safely prepare to enjoy it with a few small tricks:
the quantities given are a lot elastic: if there are difficulties in rolling out the dough very thin, you can use a greater quantity: and if you like a generous filling, a little more quark is not denied to anyone.

I generally use round, well oiled, enamelled iron pans; and bake on the refractory surface in the domestic oven, at the bottom.

For larger quantities, well-treated iron pans generously sprinkled with oil can be used.

As always, let's start with the ingredients and start cooking!

Ingredients, for a 32 cm diameter pan:

Preparation:

Preheat the oven to maximum in static mode, the in refractory it must be hot.

Oil the pan.

Divide the dough in two and start rolling it out,

first by hand and then with the thinnest possible rolling pin: it must be sufficient to line the entire pan, including the edge.

Cover with generous spoonfuls of quark, as desired; wanting to leave it in piles or distribute it with the back of the spoon over the entire surface.

Sprinkle with the crumbled feta cheese (a sometimes, for a different flavor, I replace the feta with grated parmesan).

Roll out the rest of the dough as before and arrange it to cover the filling.

Close well by pressing the edges of the lower and upper dough together.

Make small tears, like pinching, on the surface of the focaccia in order to create vents for the steam during cooking

(if some quark comes out, it's not a problem: it will give more color to the surface!).

Press with moderate energy with the fingertips on the focaccia so as to spread the quark underneath in an almost uniform way.

Sprinkle with water, salt with fine salt (in moderation, the feta is salty), sprinkle (optional) with oregano or thyme or with chopped rosemary.

Add the olive oil and bake in the (static) oven preheated to the maximum (typically 250 ° C - 300 ° C, depending on the oven, see note).

The focaccia will be ready in ten minutes (more or less depending on the oven).

Remove from the oven, slide from the pan onto a cutting board,

cut into wedges and serve.

Excellent fresh out of the oven (watch out for burns to the tongue, though!) Or just left to cool (especially if served to children, please).

Buon appetito!

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• To establish the amount of dough I divide the surface of the pan in half (in cmq.), I add more or less a ten percent and I get the necessary grams (to give a boring example: 32 cm round pan, surface approx. cmq. 800, half 400 + 10%, 440; I exaggerate a little and here is 450 grams of dough!)
• In the absence of a refractory top, place the pan on the base of the oven; in case of visible resistance, on the overturned drip pan.
• Temperature: my oven has a function pizza which preheats to 300 ° C but then stabilizes, after preheating, at 250 ° C.
• See also: Pizzas, focaccias, breads and more ...

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