Focaccia di Recco Recipe Guide

Focaccia di Recco is a unique and delicious Italian flatbread with origins in the Liguria region. Unlike traditional focaccia, this one is filled with creamy cheese and boasts a delightfully thin, crispy crust. Whether you’re new to Italian baking or just want to try a different take on focaccia, this recipe is simple enough for beginners but impressive enough to win over anyone who tries it. Let me show you how I make Focaccia di Recco from my own personal experience, it’s a recipe that’s rewarding, fun, and definitely worth the time.

Notes on What to Expect

Focaccia di Recco has a unique texture—think of it as a cross between a flatbread and a cheese-stuffed pastry. The dough bakes up thin and crisp, contrasting beautifully with the warm, melty cheese inside. From my own personal experience, the hardest part is rolling the dough thin enough, but the payoff is well worth it. The taste is savory, rich, and lightly salty, with a simple flavor profile that highlights the quality of each ingredient.

Recipe Details:

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Time to Stand: 10 minutes
• Total Time: 55 minutes
• Ease of Cooking: Beginner-Friendly
• Servings: 4-6
• Calories: ~320 calories per serving
• Cost of Ingredients: Moderate

Cuisine:

Italian (Liguria)

Course:

Appetizer or Snack

Equipment Needed:

• Large mixing bowl
• Rolling pin
• Baking sheet (at least 12×16 inches)
• Pastry brush
• Oven
• Go here to buy the must-have equipment and ingredients for creating a Savory   #Focaccia di Recco  here.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup warm water
• 2 tablespoons extra virgin olive oil, plus extra for brushing
• 1/2 teaspoon salt
• 9 ounces fresh crescenza or stracchino cheese (substitutions below)
• Sea salt, for sprinkling
• Go here to buy the must-have equipment and ingredients for creating a Savory   #Focaccia di Recco  here.

Instructions:

Step 1: Prepare the Dough

1. Combine the flour and salt in a large mixing bowl.
2. Add water and olive oil gradually, mixing until a rough dough begins to form.
3. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
4. Let it rest for 10-15 minutes, covered with a damp cloth, to allow the gluten to relax.

Step 2: Roll Out the Dough

1. Divide the dough into two equal parts.
2. On a well-floured surface, roll out one piece of the dough as thinly as possible (ideally 1-2 mm thick). This will be the base of your focaccia.
3. Carefully transfer the rolled dough onto a baking sheet, letting the edges drape slightly over the sides.

Step 3: Add the Cheese

1. Distribute small pieces of crescenza or stracchino cheese evenly across the surface of the dough, leaving about 1 inch of space around the edges.
   • Tip: For an even distribution, press the cheese lightly into the dough.

Step 4: Roll and Add the Top Layer

1. Roll out the second piece of dough as thin as possible, just like the first.
2. Carefully lay the second layer of dough over the cheese-topped layer on the baking sheet, covering the cheese completely.
3. Seal the edges by gently pressing the edges of the two layers together, trimming any excess dough if necessary.

Step 5: Bake the Focaccia

1. Preheat the oven to 480°F (250°C).
2. Brush the top layer of dough lightly with olive oil and sprinkle with a pinch of sea salt for added flavor.
3. Use a fork to poke small holes across the surface, allowing steam to escape during baking.
4. Bake for 12-15 minutes, or until the top is golden brown and crispy.

Step 6: Cool and Serve

1. Remove the focaccia from the oven and allow it to cool for 5-10 minutes on the baking sheet.
2. Cut into squares and serve warm, enjoying the gooey, melted cheese inside.

Variations, Tips, and Substitutions

• Cheese Substitutions: If crescenza or stracchino cheese isn’t available, try using fresh mozzarella, burrata, or ricotta. These options offer a slightly different texture but still create a deliciously creamy filling.
• Dietary Variations: To make this recipe vegan, you can use plant-based cheeses that melt well. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Add Herbs: For extra flavor, sprinkle fresh or dried rosemary on top of the focaccia before baking.
• Go here to buy the must-have equipment and ingredients for creating a Savory   #Focaccia di Recco  here.

Nutritional Information (Per Serving)

• Calories: 320
• Fat: 18g
• Carbohydrates: 30g
• Protein: 8g

I hope this guide has made making Focaccia di Recco feel a little less daunting. Have you tried this recipe before, or do you feel ready to give it a go? Please, be honest, and let me know in the comments below I love hearing feedback from a real person like you, so please, leave your honest thoughts! Buon appetito!