Hello friends, tonight I want to share with you the recipe for this delicious dish “Recco-style Focaccia with Pizza Flavor” a Ligurian specialty.
I love this focaccia, for its ultra-thin crust, delicious toppings, and because it brings happiness. To prepare it, I used the dough from my crazy dough recipe, see the recipe by clicking here ➡️Crazy Dough. Shall we cook this delight together?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- puff pastry (I use my crazy dough to roll it ultra-thin)
- cherry tomatoes (about twenty sweet cherry tomatoes)
- anchovies in oil (3-4 fillets)
- to taste oregano (as desired)
- stracchino cheese (10.5 oz, it should be creamy)
- Taggiasca olives (about 15)
- to taste extra virgin olive oil
Steps
Let’s see how to make this focaccia that will win you over.
This focaccia needs to be made with an ultra-thin crust. For this reason, I always prepare it using my crazy dough, easy to make and perfect for rolling super thin. Crazy Dough
If you don’t make my crazy dough, you can easily use store-bought sheets, you’ll need two, which you can further roll out a bit with a rolling pin before filling.
So, once we’ve chosen the dough to use, let’s start assembling our focaccia.
Roll out the first sheet, place it on parchment paper, prick it and start spreading the stracchino cheese all over the surface.
Cover with the other sheet and with your fingers, pinch the dough to create lots of little holes. The dough, especially the top layer, should be so thin that you can see the stracchino underneath.
Now add the cherry tomatoes, anchovies, oregano, and a drizzle of olive oil as needed.
Ready to be baked.
Bake at 375 degrees Fahrenheit, using a static oven for about 25-30 minutes. After the estimated time, check.
If the focaccia is done, take it out and enjoy this marvel. The melted stracchino cheese that pairs with cherry tomatoes, anchovies, and Taggiasca olives, a feast of deliciousness.
If this recipe made you hungry, keep following me both here and on my Instagram page by clicking on my name BRICCIOLA below in red⬇️
