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Hazelnut Focaccia Di Recco

1 large focaccia
Course Breakfast, Dessert
Cuisine Italian
Keyword bread
Total Time 2 hours 30 minutes
Servings 4
Author Christine Ma

Ingredients

Foccacia

  • 1 ½ cups all-purpose flour (200 grams)
  • ½ cup room temperature water (125 ml)
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil plus additional for drizzling

Hazelnut praline

  • 2 cups hazelnuts, raw (240 grams)
  • 1 cup granulated sugar (200 grams)

Remaining ingredients

  • ½ cup mascarpone (112 grams)
  • 1 tablespoon honey
  • 1 tablespoon melted butter
  • 1 tablespoon turbinado sugar
  • powdered sugar for dusting

Instructions

  • Make the focaccia dough. Combine the flour, water, salt, and 1 tablespoon olive oil in the bowl of a stand mixer and knead until the dough comes into a ball, about 5-6 minutes. The dough should be soft and elastic but not sticky. Place the dough in a clean bowl, cover with plastic wrap, and let rest for 2 hours.
  • Preheat oven to 350 degrees F.
  • Make the hazelnut praline. Toast the hazelnuts until lightly browned, about 10 minutes. Remove from the oven and rub the hazelnuts with a clean towel to remove the outer skins. Spread the nuts on parchment paper and set them aside.
  • Place the sugar in a heavy-bottomed pot and heat it over medium heat. Gently melt the sugar until it starts to brown. Lower the heat to low and continue to cook until the sugar is browned and caramelized, about 4-5 minutes. Gently stir the sugar with a rubber spatula throughout the cooking process to ensure even browning. Immediately pour the caramel onto the hazelnuts and let cool completely. Break the caramelized hazelnuts into small pieces and place them in a food processor. Puree the nuts until smooth, about 7-8 minutes.
  • Whisk together the mascarpone with honey until smooth. Set aside.
  • Increase the oven temperature to 500 degrees F.
  • Lightly dust a clean work counter with flour. Divide the dough in half. Working with one portion at a time, roll out the dough. Continue to stretch pull the dough until it's paper-thin, about 14 inches in diameter. You should be able to see your fingers through the dough when it's ready. Repeat with the other half.
  • Brush a large baking sheet with 2 tablespoons of olive oil. Place one of the dough portions on the baking sheet. Place about 6-7 dollops of the mascarpone cheese on the dough, spreading the dollops evenly. Spread the mascarpone with the back of a spoon to create a small well in the center. Fill the wells with about 1 tablespoon of the hazelnut praline.
  • Top the focaccia with the remaining dough, pressing the edges together to seal. Trim the excess dough and discard. Gently tear small holes on top of where the filling is. Brush the focaccia with melted butter and sprinkle coarse sugar. Bake for 11-13 minutes or until the top is golden brown.
  • Remove the focaccia from the oven and dust with powdered sugar. Cut into smaller pieces and serve immediately.

Notes

The dough can be made the day before and chilled in the fridge overnight.
Feel free to make the hazelnut praline up to 5 days in advance.