Focaccia di Recco
A crispy and ultra-thin masterpiece from Liguria: two layers of almost transparent unleavened dough locking in a rich, melting, gooey fresh cheese.
30 min
Italiana
4 servings
The story behind
You have absolutely no idea how addictive this dish is! The very first time I ever tasted Focaccia di Recco was in a tiny coastal town near Genoa. I walked into a local bakery and watched them stretch the dough entirely by hand over their knuckles until it was as thin as a veil. When it came out of the hot oven, with the fresh cheese bubbling and oozing out from the sides directly onto the wood, it completely blew my mind. A baker there told me that this recipe was born back during medieval invasions; locals would flee to the hills and cook with the only basic ingredients they had on hand: flour, water, olive oil, and fresh local cheese. Personally, I absolutely love making this for a casual dinner or a late afternoon weekend snack with friends. Cutting it into pieces right at the center of the table while sharing stories is just the best plan ever. It pairs beautifully with some black olives, and to drink, a chilled glass of dry white Italian wine or a cold lemon iced tea highlights that savory cheesy goodness perfectly.
Instructions
-
1In a large mixing bowl, combine the flour with water, extra virgin olive oil, and a pinch of fine salt until a cohesive dough forms.
-
2Transfer the dough to a clean work surface and knead vigorously for about 10 minutes until it becomes incredibly elastic, smooth, and non-sticky.
-
3Divide the dough into two equal portions, rub them with a tiny touch of oil, cover with a clean towel, and let them rest at room temperature for an hour.
-
4Stretch the first portion of dough using a rolling pin at first, and then gently use your hands over your knuckles to pull it until it is paper-thin and almost translucent.
-
5Place this first thin sheet of dough onto a baking sheet that has been generously greased with extra virgin olive oil.
-
6Drop dollops of the fresh stracchino cheese evenly all over the dough base, then stretch the second portion of dough just as thin to cover the cheese layer.
-
7Trim any excess dough from the borders, pinch the edges tightly with your fingers to seal, tear small holes on the top sheet so steam can escape, brush with olive oil, sprinkle sea salt flakes, and bake at 250°C for 10 minutes until wonderfully crisp and golden brown.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account