The Recco cheese focaccia is a typical recipe from Liguria, also known as cheese focaccia. It has received IGP recognition and is protected by the Consorzio Focaccia di Recco col formaggio. According to the original recipe, Recco focaccia consists of two very thin layers of dough made from flour and olive oil (without yeast), filled inside with stracchino cheese. This is one of my great satisfactions! It seems an easy dish, but its preparation is quite complex. The focaccia dough must be rolled out very thin, like phyllo dough sheets! Otherwise, the result is just a simple stuffed focaccia and is definitely something else. Let’s prepare it together!
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- Difficulty: Medium
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/3 cups all-purpose flour
- 1 cup Water
- 3 1/2 tbsps Olive oil
- 1 tablespoon Salt
- 14 oz Stracchino cheese
Preparation
When the mixture can no longer be worked with the whisk, continue by hand. Transfer the dough to the work surface and continue to knead until you get a smooth and homogeneous dough ball.
Cover the dough with cling film greased with a little olive oil and let it rest in the refrigerator for about 2 hours. Then, divide the dough in half.
Roll out the two dough portions very thinly (you should be able to see your hand through them). Place the first one on a baking tray, stretching the edges. With a teaspoon, distribute the crescenza cheese, then cover with the other thin layer of dough. Cut the excess dough and seal the edges. Pinch the surface to create holes, then add salt and brush with oil over the entire surface.
Bake for 10-15 minutes at 450 degrees Fahrenheit.
Recco cheese focaccia is a true delight!
Making it at home is a great satisfaction 🙂
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