Crescia Sfogliata Marchigiana al Formaggio di Fossa — Cook

Ingredients

For the dough
400 g plain white flour, plus extra for dusting
7 g dried yeast
2 eggs, beaten, at room temperature
60 g lard, softened, at room temperature
100 g Formaggio di Fossa or aged Pecorino, finely grated, at room temperature
5 g fine salt
200 ml warm water, approximately 35 °C
For the lamination
60 g lard, softened, at room temperature
80 g Formaggio di Fossa, finely grated, at room temperature — do not use cold
To finish
20 g lard, warmed to liquid, for brushing immediately off the griddle

Method

1
Dissolve the yeast in the warm water and leave for 5 minutes. Combine the flour, salt and grated cheese in a large bowl. Add the beaten eggs, softened lard and the yeast liquid. Work to a smooth, cohesive dough, then knead firmly for 8–10 minutes until the surface is taut and elastic. The dough should pull cleanly from the hands and the bench.
2
Shape the dough into a ball, cover and leave to prove at room temperature for a minimum of 2 hours. The dough must at least double in volume; an under-proved dough will not develop the open texture, and an over-proved dough will tear on the rolling pin. The surface should dome gently and spring back slowly when pressed with one finger.
3
Divide the proved dough into two equal pieces. On a lightly floured surface, roll one piece to a thin sheet of approximately 3–4 mm. Spread half the lamination lard evenly across the surface with a palette knife, then scatter half the lamination cheese over it. Fold the sheet in thirds like a letter — left third over centre, right third over that — to create three layers. Rotate 90°, roll out again to 3–4 mm, and fold in thirds once more. This is the critical lamination sequence: this is where the dish lives or dies. Fewer than four folds produce no discernible layering; heavy-handed rolling at this stage collapses the structure. The folded parcel should feel airy and show faint cheese striations at the cut edge.
4
After the final fold, roll each parcel out one last time to a round or oval sheet of 3–4 mm. No thicker: a sheet at 8–10 mm will not cook through evenly on the griddle. Rest the rolled crescia uncovered for 10 minutes. Repeat with the second piece of dough.
5
Heat a dry testo (flat clay or cast-iron griddle) over moderate heat. Add no oil or fat — the lard within the dough is sufficient. Lay one crescia on the griddle and cook until the underside shows the characteristic dark leopard-spotting — irregular dark patches interspersed with pale blisters. Pale, uniform colouring indicates insufficient heat; adjust before turning. Turn once and cook the second side to the same leopard-spotted pattern.
6
Remove from the griddle and immediately brush the surface with warm liquid lard. Serve at once, torn into pieces at the table. A crescia that has cooled on the griddle will tighten; the lard brush and immediate service keep it pliable.