Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
The secret is out — Portugal is a food and wine lover's dream destination!
Join me for a special sailing aboard a magnificent luxury river ship!
Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
Makes 2 focaccie and serves 10
2 teaspoons active dry yeast1/4 cup plus 1 cup warm water3 tablespoons extra-virgin olive oil3 cups unbleached bread flourKosher Salt12 ounces taleggio cheese, coarsely grated1/3 cup finely grated aged pecorino cheese
Whisk together the yeast and 1/4 cup water and let sit until creamy, about 20 minutes. Add the remaining 1 cup water, the olive oil, flour, and 1/2 teaspoon salt. Knead on a lightly floured surface until smooth and soft, 7 to 8 minutes. Place in a well-oiled bowl and turn the dough over to coat the dough. Cover with plastic wrap and let rise in a warm place until it doubles in volume, about 1 1/2 hours.
Place a pizza stone or tiles on the bottom shelf of the oven. Heat the oven to 500°f for at least 30 minutes.
Divide the dough into 4 pieces and form each piece into a round ball. On a well-floured surface, roll 1 piece of dough at a time into a 9-inch circle, 1/8-inch thick. Transfer 1 piece to a well-floured pizza peel or paddle. In a bowl mix together the Taleggio and pecorino. Spread one-third of the cheese mixture on the dough, leaving a 1-inch border. Brush the edges of the dough lightly with water. Roll another ball to the same size and place on top. Crimp the edges to seal well. Pinch a hole in the second piece of dough in the center.
Bake the focaccia on the hot stone until light golden and crisp, 7 to 10 minutes. Repeat with the remaining dough and cheese filling, making 1 more focaccia. Serve immediately.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!