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Recco cheese focaccia

Recco cheese focaccia

Main dishes

Recco focaccia: Two very thin layers of dough filled with fresh crescenza cheese, baked for a few minutes in a very hot oven until golden brown.

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Recipe from Sergio68, Ramac, Xaura (Wikibooks), adapted by Recette de cuisine · · updated on

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This focaccia, a specialty of Recco in Liguria, consists of two very thin layers of dough that enclose a creamy, fresh cheese. It cooks in just a few minutes.

Ingredients and directions

  • Prep time40 min
  • Cook time7 min
  • Resting30 min
  • Total1 hr 17 min
  • DifficultyHard
  • Cooking methodfour
  • Vegetarian

Ingredients

3 people
  • $0.27
  • $0.03

Directions

  1. Prepare a soft and smooth dough using flour, olive oil, salt, and water. Cover it and let it rest at 18-20 °C.
  2. Take about half of the dough and spread it out lightly with a rolling pin. Place your fists flat against the dough and roll it back and forth to stretch it as thinly as possible. ≈ 4 min
  3. Place it on a lightly oiled copper plate and arrange the crescenza in small pieces, about the size of a walnut, in a circular pattern. ≈ 3 min
  4. Stretch a second, nearly transparent sheet in the same way and place it over the first. ≈ 3 min
  5. Make sure to securely join the edges of both sheets and remove any excess material that extends beyond the plate. Use your fingers to press down firmly in several places, creating holes about 1 cm in diameter. Season with salt and drizzle with extra virgin olive oil. ≈ 2 min
  6. Bake in the oven at 270-320 °C for 4-7 minutes, with the bottom of the pan hotter than the top. The focaccia is ready when it is golden brown on both the top and bottom.

Equipment

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Before you start

Ingredients

  • 300 g of dough (flour, olive oil, salt, and water)
  • 325 g of very fresh crescenza cheese
  • A drizzle of extra virgin olive oil
  • salt

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