Filascetta is a focaccia bread found around Lake Como – more precisely the village of Dongo, home to several crotti, where it originated. The onion and cheese focaccia is ideal as an appetizer, as part of the main course, or simply as an afternoon snack.
It's so-called because, when sliced, the hot, gooey cheese seeps out of the dough (filare), and it's just a delicious, crave-worthy delight. Scroll down for the recipe.
Filascetta (via Visit Como Lake fb)
The Recipe: Homemade Filascetta
Ingredients:
1 lb. all-purpose flour
½ oz. fresh brewer's yeast
12 oz. red onions
5 oz. stringy cheese (e.g. scamorza or fontina cheese)
1½ oz butter
extra-virgin olive oil
salt, sugar
Method:
Dissolve the brewer's yeast in a little bit of lukewarm water. Knead the flour with oil, salt, and dissolved yeast until it forms a smooth, soft dough. Cover with a damp cloth and let rest for around an hour and a half in a dry place.
While the dough is resting, clean and since the onions. Sauté in a pan with butter over very low heat for around 45 minutes. Be careful not to burn them. When it’s time to resume the dough prep, preheat the oven to 370°F. Work the dough a little more with your hands and shape it into a large donut before transferring it to a baking sheet. Cover the dough with onions and cheese (cut into thin slices) and add a pinch of both salt and sugar. Bake at 370°F for about 25 minutes.
The filascetta should be eaten while it is still hot.