Focaccia di Recco Recipe

Focaccia di Recco is a traditional Ligurian dish that has gained popularity around the world for its delicious and unique flavor. This thin, crispy, and golden-brown bread is made with simple ingredients, but the result is nothing short of spectacular. It is often filled with creamy cheese and topped with a sprinkle of sea salt, creating a dish that is both savory and satisfying.

Originating from the town of Recco, in the province of Genoa, this dish has been a staple in Ligurian cuis...

Originating from the town of Recco, in the province of Genoa, this dish has been a staple in Ligurian cuisine for centuries. The recipe for Focaccia di Recco has been passed down through generations, with each family putting their own twist on the classic preparation. While the basic components remain the same, the variations in the type of cheese used and the method of baking have resulted in a wide range of interpretations of this beloved dish.

The key to making a perfect Focaccia di Recco lies in the dough. The dough is made with flour, water, olive oil, and a touch of salt. It is then rolled out thinly and layered with a generous amount of fresh cheese. Traditionally, stracchino cheese is used, as it melts beautifully and creates a creamy, gooey filling. However, other types of soft, mild cheeses can also be used, such as crescenza or robiola.

Once the cheese is added, another layer of dough is placed on top and the edges are sealed to encase the filling. The Focaccia di Recco is then baked at a high temperature until the bread is golden and crispy, and the cheese is bubbling and oozing out from the sides. The finished product is a delightful combination of textures and flavors, with the slight saltiness of the cheese perfectly complementing the crispiness of the bread.

Whether enjoyed as a snack, appetizer, or main course, Focaccia di Recco is a versatile dish that is sure to impress. Its simple yet indulgent nature makes it a favorite among food enthusiasts worldwide, and once you try it, you'll understand why. So, roll up your sleeves, gather your ingredients, and prepare to delight your taste buds with this authentic and mouthwatering Italian delicacy.

2 cups all-purpose flour
½ cup cold water
2 tablespoons cold water
1 tablespoon extra-virgin olive oil
¾ teaspoon fine salt
1 quarter-sheet baking pan
1 teaspoon extra-virgin olive oil
1 teaspoon cornmeal
12 tablespoons crescenza-stracchino cheese, divided
4 teaspoons extra-virgin olive oil, divided
¼ teaspoon coarse sea salt, divided

Information

Prep Time: 40 mins
Cook Time: 15 mins
Additional Time: 1 hr
Total Time: 1 hr 55 mins
Servings: 8
Yield: 2 flatbread

Place flour into work bowl of a large stand mixer; add both amounts of water, 1 tablespoon olive oil, and 3/4 teaspoon salt. 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. Dough should be soft and elastic but not sticky.

Turn dough out onto a work surface and form a ball. Cover with plastic wrap and let stand on counter at room temperature for 1 hour.

Lightly grease the quarter-sheet baking pan with 1 teaspoon olive oil; sprinkle with cornmeal. Dust a work surface lightly with flour.

Move oven rack to center position. Preheat oven to 500 degrees F (260 degrees C).

Unwrap dough and cut into quarters. Pat each quarter out on the floured work surface to a roughly rectangular shape. Roll 1 piece of dough out to about 3/8 inch thick, retaining rough rectangle shape, until dough is about 6x8 inches. 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. Pull and stretch dough so it overlaps the edge of the pan by about 1/2 inch and fasten dough edges to sheet pan edges; dough will be thin and membrane-like.

Drop about 6 tablespoons of crescenza-stracchino cheese onto the stretched dough, spreading the dollops out evenly. Roll out another piece of dough as before, stretching to fit over the first dough sheet and cheese. Stretch, pull, and seal dough as before so the cheese is enclosed between the 2 sheets of dough.

Roll a rolling pin over the edges of the dough to simultaneously seal the flatbread edges and cut the overlapping edges off. Roll the overlapping dough edges away from the pan so flatbread falls into the prepared pan. Press flatbread edges flat and roll slightly if desired to be sure the edges are fully sealed. Discard rolled-off dough edges.

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.

Drizzle flatbread lightly with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon coarse sea salt.

Bake 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. Repeat steps to make a second flatbread using second half of dough as before. Drizzle 2nd flatbread with remaining 2 teaspoons olive oil and 1/4 teaspoon coarse sea salt. Bake second bread as before. Cut in breads into quarters and serve warm.

Nutrition

186 cal.

Total Fat: 24g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 327mg
Total Carbohydrate: 24g
Dietary Fiber: 1g
Total Sugars: 0g
Protein: 5g
Calcium: 5mg
Iron: 2mg
Potassium: 35mg

How to Make Focaccia di Recco - A Step-by-Step Guide

Ingredients

Information

Nutrition

186 cal.

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