Stracchino focaccia with pasta matta is a simple and irresistible preparation inspired by the famous Focaccia di Recco, a Ligurian specialty known for its ultra-thin, crispy sheet filled with creamy cheese.
In this homemade version we will use the pasta matta, a very old dough made with a few ingredients: flour, water, oil and salt. It contains no yeast, which allows you to obtain a very thin sheet that becomes crisp and golden during baking.
Pasta matta is an extremely versatile base of traditional Italian cuisine: it’s used for savory pies, apple strudel, thin focaccias and many rustic preparations.
The result is a focaccia crispy outside and soft inside, with the stracchino becoming creamy and stringy when baked. It’s perfect to serve as an appetizer, for an aperitif or as a tasty dish to share with the family.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 1 focaccia diameter 12 in
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for stracchino focaccia with pasta matta:
- 1 pasta matta
- 7 oz stracchino
- to taste extra virgin olive oil
Tools for stracchino focaccia with pasta matta:
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin wood
- 1 Baking pan diameter 12 in
Steps for stracchino focaccia with pasta matta:
To prepare the stracchino focaccia start by making the pasta matta, a simple yeast-free dough made with flour, water, oil and salt. On the blog you can find the complete pasta matta recipe with all the steps.
After the resting time divide the dough into two equal parts.
Roll out the first portion of dough with a rolling pin until you obtain a very thin sheet, almost transparent. Transfer it onto a nonstick baking pan brushed with extra virgin olive oil.Scatter the stracchino in pieces over it, leaving a small border along the edges.
Roll out the second portion of dough also very thin and use it to cover the focaccia. Seal the edges well by pressing with your fingers.
Prick a few small holes on the surface of the focaccia with your fingers and brush with a drizzle of extra virgin olive oil.Bake in a preheated conventional oven at 392°F for about 15-18 minutes, until the surface is golden and crisp.
Once ready, remove the focaccia from the oven and serve it hot, while the stracchino is still creamy.
FAQ (Questions and Answers)
Can I prepare the focaccia with pasta matta in advance?
Yes, you can prepare it a few hours in advance and keep it covered. If you store it in the refrigerator, let it come to room temperature for about 20 minutes before rolling it out.
What cheese is used for the stracchino focaccia?
The most suitable cheese is stracchino, because it becomes creamy and soft during baking. Alternatively, you can also use crescenza or robiola, which have a similar texture.
How thin should the dough be?
Pasta matta should be very thin, about 1–2 mm (approximately 0.04–0.08 in), almost transparent. It is precisely this characteristic that makes the focaccia crisp and similar to Ligurian focaccia.
How long does the focaccia keep?The stracchino focaccia is best fresh, when the cheese is still creamy. If leftovers remain, you can keep it in the refrigerator for about 1 day, well covered, and reheat it in the oven for a few minutes before serving.
Should pasta matta rest in the fridge or at room temperature?
Pasta matta normally rests at room temperature, covered with plastic wrap or a cloth, for about 30 minutes. This step makes the dough more elastic and easier to roll out. The refrigerator is necessary only if you want to store it for several hours.
