Focaccia di Recco

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Focaccia di Recco



  1. In a bowl, combine the all-purpose flour and salt. Gradually add the water and 1/4 cup of olive oil, mixing until the dough comes together.

  2. Knead the dough on a lightly floured surface until smooth and elastic. Let it rest for about 30 minutes

  3. Preheat the oven to the highest temperature possible (usually around 500°F/260°C).

  4. Divide the dough into two equal portions and roll each portion into a thin round shape.

  5. Brush a baking sheet with some olive oil and place one of the dough rounds on it.

  6. Distribute small pieces of Stracchino (or Crescenza) cheese evenly over the dough round.

  7. Place the second dough round on top and press the edges together to seal.
  8. Drizzle the remaining olive oil over the top of the focaccia.
  9. Bake in the preheated oven for about 10-12 minutes or until the top is golden brown and crispy.

  10. Remove the Focaccia di Recco from the oven and let it cool slightly before cutting into slices and serving.


Interesting Facts:
- Origin: Liguria
- Focaccia di Recco is a Ligurian specialty consisting of two thin layers of dough filled with soft cheese, typically Stracchino. It is baked until golden and crispy, resulting in a delightful contrast of textures.

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