The Focaccia ligure di Recco is a recipe that would require some time if we had to prepare the dough ourselves. Rising times are what they are, and there’s no escaping them. Today, however, since there are many ready-made doughs available on the market, making this type of focaccia, like many other rustic pies, has become very easy. Usually, when time allows, I make the focaccia myself and always freeze some, but when I run out, I too rely on store-bought ones. One brand, in particular, meets the right standards of consistency and flavor. If you want to know more, write to me. This is an easy and quick recipe that you can also prepare at the last minute for a snack or a surprise dinner. What are you waiting for? Get started right away.
If you like rustic pies, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 package ready-made focaccia approximately 13.2 oz
- 8.8 oz crescenza cheese
- as needed extra virgin olive oil
Tools
- 1 Baking tray
- 1 Rolling pin
How to prepare the Focaccia ligure di Recco
To prepare the Focaccia ligure di Recco, organize your workspace with the necessary tools and ingredients already measured out.
This will allow you to have everything at hand, making your work much simpler and faster.
Roll out the focaccia dough and divide it in half.
If the dough is not rectangular, work it with a rolling pin until it is, so it better fits the baking tray.
Place the first half inside the tray, leaving the parchment paper from the package so as not to waste more.
Distribute the crescenza cheese over it and spread it well everywhere.
Prepare the remaining dough and cover the filling.
Seal the edges of the focaccia well, pressing them with your hands and rolling them slightly so the filling doesn’t escape.
Make a gentle pressure on the dough with your fingers, brush with plenty of extra virgin olive oil, and bake at a preheated temperature of 482°F for about 7/8 minutes.
Obviously, not all ovens are the same, so if the maximum temperatures are lower, let the focaccia cook for a few more minutes.
In any case, it will be ready when the browning has achieved the right color to your taste.
Serve your Focaccia ligure di Recco, very hot or at room temperature, but before putting it on the table, brush it with more extra virgin olive oil.
Tips, Variants, and Storage
The focaccia lasts for a few days, but in the fridge and inside an airtight glass or ceramic container.
If you want, you can also freeze it, both cooked and raw, so you’ll always have a supply available.
In this recipe, I have no advice regarding variants because there are none, and if the ingredients were to change, it would no longer be Recco focaccia!
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