This Cacio e Pepe focaccia puts a simple twist on an Italian classic, featuring bold flavours from Parmesan and black pepper. Made with our Maison Orphée focaccia mix, it’s easy to prepare and perfect for sharing.
Prep time: 10 to 15 minutes
Rest time: 1 hr 25 to 1 hr 40
Bake time: 20 to 25 minutes
Total time: About 2 hours
Servings: 6 to 8
INGREDIENTS
- 1 Maison Orphée focaccia mix
- 7 g (2 tsp) instant yeast
- Maison Orphée extra virgin olive oil
- 250 ml (1 cup) grated Parmesan cheese
- 15 ml (1 tbsp) ground black pepper
INSTRUCTIONS
- Prepare the focaccia dough according to the package instructions.
- Stretch the dough into a lightly oiled ovenproof baking dish. The size of the pan will affect the thickness of the focaccia: using a smaller pan will result in a thicker focaccia.
- In a bowl, combine the Parmesan cheese and black pepper.
- Spread half of the Parmesan mixture over the centre of the dough.
- Gently fold one side of the dough toward the centre over the filling, then fold the other side to fully enclose the cheese.
- Gently flip the dough so the seams are underneath.
- Cover and let rest for 45 to 60 minutes, until the dough has risen.
- Using your fingers, press small indentations into the surface of the focaccia. Drizzle with extra virgin olive oil and top with the remaining Parmesan mixture.
- Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes, until golden and lightly crispy.