Foccacine al Stracchino


Recipe Title

Foccacine al Stracchino
Foccacine al Stracchino


500 grams all purpose flour
50 mL extra virgin olive oil
250 mL whole milk
1 teaspoon of salt
500 grams Stracchino (cheese, Gorgonzola will work if you can't find Stracchino or Nutella, for dessert)
Peanut oil, for frying


Mix the flour, olive oil, milk, and salt in a bowl until combined. Knead the dough for 5-6 minutes and the cover with a towel, refrigerating for 30 minutes. Once the dough has rested, remove from the refrigerator and place on a clean surface (use flour so it doesn't stick). Cut the ball of dough in half, then cut up each half into 4 pieces (8 total). Pass each ball through a pasta machine to make long flat sheets of dough (stop passing through the machine at setting 5 or 6). Lay out the sheets on the surface, place a dollop of cheese on one end and then fold the other end and seal. Cut around the edges to seal the pastry (with the cheese inside) and begin by frying each focaccine for a few minutes, or until golden on the outside (and melted on the inside). Sprinkle salt over the finished focaccine (or powdered sugar if using Nutella) and serve immediately.


8 focaccine




Columbus, Ohio, United States of America


Buona Cucina


This recipe comes from my village in Italy (Sori), in the province of Genova (Liguria). It is very unique to the area and can only be found within this area. It is one of my favorite foods but thanks to COVID-19 I have not been able to travel here to try it. Stracchino cheese (the star of this recipe) is only found in Northern Italy and is very expensive to import. To my surprise, I able to find it at a specialty grocery story in New York (as I flew home two weeks ago), before bringing it back to my apartment at Ohio State. I can say without doubt that these were the first focaccine ever made in Ohio.