Tony Tantillo takes us to Il Barrone in Newport Beach, where we learn to make Chef Franco Barrone’s Facci ri Veccia.
3 cups Manitoba flour
1/4 teaspoon salt
1/4 cup extra virgin olive oil plus extra for greasing pan and brushing on focaccia
1/2 cup plus 2 tablespoons cold water.
4 ounces shredded mozzarella cheese
6 ounces crescenza cheese, in small clumps
6 each thin slices Prosciutto di Parma
2 table spoons truffle oil
1. Preheat the oven to 450°F.
2. Brush a 12-inch round pan with olive oil and set aside.
3. Mix all the dough ingredients until a ball is formed. Knead until smooth then let rest covered in the refrigerator for 60 minutes.
4. Divide the dough in half.
5. Roll each half into a thin 12-inch round.
6. Line the pan with one sheet of dough.
7. Place soup spoon size dabs of crescenza on the dough, then follow with the shredded mozzarella.
8. Cover with second sheet of dough allowing the excess to overhang the edges and seal the edges.
9. Make small holes randomly in the dough to allow steam to escape.
10. Evenly brush the top with olive oil.
11. Bake until golden brown and puffed.
12. Cut into wedges, place sliced Prosciutto on each wedge, drizzled with truffle oil and serve warm.