Recco is one of our most reliable and quality-driven suppliers. Poor Consideration for Your Unique Specifications. Fail to Offer Cost-saving Recommendations. Kanban Replenishment For Regular Customers. Stainless Steel Mesh Welding We form, stamp, and weld stainless steel mesh filters to meet your exact specifications. What Should You Expect? AS Certified Aerospace-quality processes for all customers. Excellence in Precision Manufacturing We live by the radical notion that quality should be the expectation, not a surprise. The gold standard AS stainless steel fluid filter, screen and strainer manufacturer. The ingredient list now reflects the servings specified.We form, stamp, and weld stainless steel mesh filters to meet your exact specifications.Ībout Us. Cut in breads into quarters and serve warm. Repeat steps to make a second flatbread using second half of dough as before. Pinch a small bit of the top dough between your thumb and forefinger and gently tear a small hole in the dough repeat 2 or 3 more times to make a few tears in the top layer.īake in the preheated oven until flatbread has many browned, blistered spots on top, bread has inflated, and the top is crusty, 6 to 7 minutes. Press flatbread edges flat and roll slightly if desired to be sure the edges are fully sealed. Roll the overlapping dough edges away from the pan so flatbread falls into the prepared pan. Roll a rolling pin over the edges of the dough to simultaneously seal the flatbread edges and cut the overlapping edges off. Stretch, pull, and seal dough as before so the cheese is enclosed between the 2 sheets of dough. Roll out another piece of dough as before, stretching to fit over the first dough sheet and cheese. Pick up dough with well-floured hands and gently stretch it, rotating as you go, until dough is almost large enough to fit over the prepared sheet pan.ĭrop about 6 tablespoons of crescenza-stracchino cheese onto the stretched dough, spreading the dollops out evenly. Pat each quarter out on the floured work surface to a roughly rectangular shape. Lightly grease the quarter-sheet baking pan with 1 teaspoon olive oil sprinkle with cornmeal.
Cover with plastic wrap and let stand on counter at room temperature for 1 hour. Turn dough out onto a work surface and form a ball. Dough should be soft and elastic but not sticky. Mix dough using stand mixer fitted with dough hook on low speed until it forms a ball on the dough hook, 5 to 6 minutes. It's great served as is, but I like it with arugula that's been tossed in a little olive oil. Rooms and Breakfast Casa Balin.This is a delicious and super fun-to-make Ligurian flatbread.
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