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Ingredients
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Dough
Filling & Topping
Method
Dough
- 1
Activate yeast and mix
In a medium bowl, combine warm water (about 105–115°F / 40–46°C) and 1 teaspoon sugar (optional, from pantry) if desired to help yeast. Sprinkle the instant yeast over the water and let sit 3–5 minutes until foamy. In a large mixing bowl, whisk together the flour and salt.
- 2
Form dough
Make a well in the flour, pour in the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms. If dough is too dry, add up to 2 tablespoons more warm water; if too sticky, sprinkle up to 2 tablespoons more flour.
- 3
Knead
Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on low for 5–6 minutes). Shape into a ball.
- 4
First rise
Lightly oil a bowl with 1 teaspoon olive oil, place the dough ball inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.
Filling & Assembly
- 5
- 6
Shape and roll
Preheat oven to 450°F (230°C). Place a pizza stone or rimmed baking sheet in the oven to preheat as well. When the dough has doubled, gently deflate and turn it out onto a floured surface. Divide dough into 2 equal portions for two individual dicchios (or keep whole for one large). Roll each portion into a rough rectangle about 10 x 8 inches, keeping edges slightly thicker to hold filling.
- 7
Add filling
Sprinkle half of the cheese mixture over one half of each rectangle, leaving a 1/2-inch border. Sprinkle 1/2 tablespoon of the remaining Parmesan over the cheese. Fold the dough over the filled half to form a pocket (like a half-moon) and press edges to seal. Use a fork to crimp the edges and press out excess air. Repeat with the second portion.
- 8
Second rise
Place the sealed pockets on a parchment-lined baking sheet. Cover loosely and let rest 15–20 minutes while oven finishes preheating.
Baking & Finishing
- 9
Score and brush
Make 2–3 small diagonal slashes in the top of each dicchio to allow steam to escape. Brush the tops lightly with melted butter and sprinkle the remaining 1 tablespoon Parmesan and coarse sea salt evenly over the tops.
- 10
Bake
Slide the parchment onto the preheated stone or baking sheet and bake for 12–16 minutes, until the crust is deep golden and the cheese is melted and slightly oozing. Rotate the pan halfway through for even color.
- 11
Cool and serve
Remove from oven and let cool on a rack 5 minutes. Serve warm so the fontina is gooey inside. Optionally garnish with extra thyme leaves and a crack of black pepper.