The Recco focaccia is another typical dish from Liguria, it was missing among the list, after the sardenira, farinata and panissa.
In Liguria, they are all very appreciated as a snack, aperitif, or even as a dinner to share with family and friends.
Easy to prepare and with few ingredients. Perfect if baked in a wood-fired oven, but for those who don’t have one, it’s excellent even in an electric oven.
It has an amazing creaminess thanks to the famous prescinseua cheese (curd), soft-textured and served in trays at the cheese counter, and the thin crust makes it really appetizing.
Do not confuse it with stuffed focaccia, as the dough here is yeast-free.
Let’s now see the procedure together and I also recommend
- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Crazy Dough
- 1.5 cups Manitoba flour
- 2 tbsp extra virgin olive oil
- 0.5 cup white wine or sparkling water
- to taste salt
- 1.1 lbs Prescinseua or stracchino
Tools for the preparation of Recco Focaccia
- 1 Bowl
- 1 Rolling Pin
- 1 Kneading Board
- 1 Knife
- 1 Plastic Wrap
- 1 Baking Tray round d.30
- 1 Scissors
Steps for the preparation of Recco Focaccia
To prepare the fantastic Recco focaccia, let’s start with the preparation of the crazy dough
First, take a bowl, and pour first the flour, then the water, then the extra virgin olive oil and finally the salt. Then with a wooden spoon, mix the ingredients as well as you can, then pour them onto the kneading board and start kneading vigorously until you obtain a smooth and homogeneous dough.
At this point, let the dough rest in the fridge for about 30 minutes, wrapped in plastic wrap.
After the time has passed, divide the dough into 3/4 with a knife.
Then, sprinkle the two parts with flour and roll them out separately with the rolling pin. I clarify that they must be very thin, especially the part we will use as a cover, while the base slightly thicker. Be careful not to break them.
After, grease the tray, I used a round one of d. 35, and then place the base as in the photo. Finally, insert the prescinseua or stracchino and conclude by adding the top layer of the dough.
Remove the excess pastry dough that overhangs the tray with scissors and roll the edges by joining the two parts. Create small holes with the scissors on the top layer so that bubbles do not form during baking.
Add a drizzle of oil on the surface and bake at 356 degrees Fahrenheit (180 degrees Celsius) for about 30 minutes.
Storage and Notes
Recco focaccia is excellent even the next day, if reheated.
Recco focaccia is excellent even the next day, if reheated.
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