Recco cheese focaccia, grandma’s recipe. With its creamy filling that sets it apart, Recco cheese focaccia is a humble dish from the Ligurian tradition. The Recco focaccia is a very particular focaccia, sometimes extremely crunchy and sometimes creamy and delightful; it is essentially characterized by being a very thin focaccia, made without leavening, with a simple dough based on flour, water, salt and a little oil, different from the traditional soft focaccia and from soft milk buns.
To make the traditional “fugassa co formaggio” you should use a fresh, soft Ligurian cheese (formaggetta), but nowadays everyone uses crescenza; since I’m in Sicily I’ll do the same.
Other than that, Recco focaccia is quick to make and the dish is very simple; the result is so tasty and indulgent that if you taste a piece you won’t be able to stop!
Let’s go to the kitchen to prepare it—you’ll see how good it is. But first, take a look at the recipe for Tall and fluffy focaccia with potato and re-milled semolina dough and the recipe for Bari-style focaccia with cherry tomatoes and olives.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/3 cups type 0 flour (about all-purpose flour)
- 7.5 fl oz water
- 2 tsp salt
- 2 tbsp extra virgin olive oil
- 14 oz crescenza (soft Italian cheese)
Tools
- Rolling pin
- Baking pan
- Parchment paper
- Pastry brush
- Oven
Steps
Put the flour in a bowl, add the salt, the water and the oil. Work in the bowl with a spoon and then use your hand.
Once you obtain an elastic dough, move to a floured work surface and knead until smooth, elastic and uniform. Wrap it in plastic wrap and let it rest for 40 minutes at room temperature.
After the time has passed, divide the dough into two equal portions.
Roll out the first sheet so that it is about 1 mm thick (about 0.04 in); you can help yourself by gently stretching it with your hands.
Distribute the cheese in pieces over the entire surface and drizzle a little oil (not part of the original recipe, but it works very well). Roll out another sheet, if possible thinner than the first, and cover the cheese.
Seal the edges and brush a little more oil over the entire surface.
Make small cuts where the crescenza is, sprinkle with a pinch of salt and bake in a fan (convection) oven at 392°F for 20 minutes or until the focaccia surface is golden and crispy.
Remove from the oven and serve cut into slices hot, warm or even at room temperature.
Recco focaccia keeps for 24 hours at room temperature if stored in a paper bag, but it is best enjoyed the same day.
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