Focaccia di Recco
Focaccia di Recco
Ingredients
Instructions
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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.
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Knead the dough on a lightly floured surface until smooth and elastic. Let it rest for about 30 minutes
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Preheat the oven to the highest temperature possible (usually around 500°F/260°C).
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Divide the dough into two equal portions and roll each portion into a thin round shape.
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Brush a baking sheet with some olive oil and place one of the dough rounds on it.
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Distribute small pieces of Stracchino (or Crescenza) cheese evenly over the dough round.
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Place the second dough round on top and press the edges together to seal.
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Drizzle the remaining olive oil over the top of the focaccia.
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Bake in the preheated oven for about 10-12 minutes or until the top is golden brown and crispy.
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Remove the Focaccia di Recco from the oven and let it cool slightly before cutting into slices and serving.
Note
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.
