Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Focaccia di Recco Style - Image 1

Focaccia di Recco Style

Italian cuisineLigurian cuisineMediterranean cuisine
0
Be the first to like this recipe

Focaccia di Recco Style

Focaccia

  1. Italian Flatbread with Cheese

Prep: 20 min • Cook: 15 min. Experience the delightful Ligurian Focaccia di Recco, a thin, unleavened bread filled with creamy, melted stracchino cheese. Crispy, savory, and irresistibly gooey.

Preparation time
20 min
Cooking time
15 min
Total time
35 min
Servings
8
Course
Side
Complexity
Easy
Units:
Scale:

Ingredients

Dough

  • 9oz all-purpose flour(plus extra for dusting)
  • 4 1/4 fl oz water(lukewarm)
  • 2 tbsp olive oil(for the dough)
  • 1 tsp salt(for the dough)

Filling

  • 9oz stracchino cheese(room temperature)
  • 4 tbsp olive oil(extra virgin, for brushing)
  • 1 tsp salt(flaky, for topping)

Instructions

Dough Preparation

  1. In a large bowl, combine the all-purpose flour and salt. Make a well in the center.
  2. Pour the lukewarm water and 2 tablespoons of olive oil into the well. Mix with your hands or a wooden spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.
  4. Shape the dough into a ball, place it back in the bowl, cover with a damp cloth, and let it rest for about 20 minutes.

Assembly and Baking

  1. Preheat your oven to 220°C (425°F). Grease a baking sheet or a thin pizza pan generously with olive oil.
  2. Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion of dough very thinly, to fit your baking sheet or pan. It should be almost translucent.
  3. Carefully transfer the thinly rolled dough onto the prepared baking sheet, pressing it gently into place.
  4. Spread the stracchino cheese evenly over the dough, leaving a small border.
  5. Roll out the second portion of dough thinly and place it over the cheese, sealing the edges by pinching them together.
  6. Brush the top of the focaccia generously with the remaining 4 tablespoons of olive oil.
  7. Sprinkle the flaky sea salt over the top. Using a fork or a skewer, prick the surface of the focaccia all over to prevent it from puffing up too much.
  8. Bake for 15-18 minutes, or until the focaccia is golden brown and crispy, and the cheese is melted and bubbly.
  9. Remove from the oven, let it cool slightly, then slice and serve immediately.

Nutrition

Servings
8
Serving size (imperial)
4.4 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories350 kcal280 kcal2,800 kcal
Protein8 g6.4 g64 g
Fat22 g17.6 g176 g
Carbs28 g22.4 g224 g

Tips

  • Ensure the stracchino cheese is at room temperature for easier spreading and a creamier filling.
  • The key to Focaccia di Recco is a very thin dough; roll it as thinly as possible for the signature crispy texture.
  • Serve this focaccia warm, fresh from the oven, for the best gooey cheese and crispy crust experience.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…