Focaccia di Recco is one of those dishes that wins you over at the first bite.
Paper-thin, crisp on the outside and incredibly creamy inside, it is one of the most beloved specialties of Ligurian cuisine.
What makes it so special is its simplicity: an unleavened dough rolled very thin that encloses a soft heart of squacquerone cheese, ready to melt in the oven and release an irresistible aroma.
The origins of Focaccia di Recco are deeply tied to the peasant tradition of Liguria.
In the past it was made with a few genuine ingredients, skillfully transformed into a flavorful recipe.
Even today, this specialty is a symbol of conviviality and authentic cooking, so much so that it has obtained PGI recognition, which protects the recipe and its link to the territory.
One of the characteristics that makes Focaccia di Recco unique is its lightness; the absence of yeast makes it easier to digest than other focaccias, while remaining a dish with a strong flavor.
It is true that it is a caloric recipe, but it is perfect as a main dish, a starter to share, or a quick dinner when you want something special without spending hours in the kitchen.
The traditional version uses only squacquerone, but those who like to experiment can enrich it with cured meats such as prosciutto or speck, making it even more indulgent and substantial.
In any case, the result is always surprising… a thin, golden focaccia full of character.
Making Focaccia di Recco at home is simpler than you might think. The dough is quick to make and baking only takes a few minutes, making it ideal even for those with little time who don’t want to give up a traditional recipe with big impact.
If you have never tried it, this is the right opportunity: continue reading to discover ingredients, method and tips to bring an authentic, fragrant and irresistible Focaccia di Recco to the table.
Approx. 533 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Electric oven
- Cuisine: Italian regional
- Region: Liguria
- Seasonality: All seasons
Ingredients to make Focaccia di Recco
- 2 cups type 0 flour (or all-purpose flour)
- 1/2 cup water (warm)
- 2 tbsp extra virgin olive oil (+ 1 tablespoon for brushing)
- 1 tsp salt
- 11 oz squacquerone (or crescenza or stracchino)
Tools
- 1 Nonstick baking pan Rectangular nonstick baking pan
Preparation of Focaccia di Recco
Put the flour in a bowl, add the warm water, the extra virgin olive oil, the salt and work the dough until you obtain a smooth ball.
Let it rest for 30 minutes.
After this time, take the dough again and divide it into two parts….
….roll out the first sheet with a rolling pin and stretch it a little with your hands so that it is very thin.
Place the obtained sheet on a greased baking sheet, then put pieces of squacquerone on top, roll out the second sheet, place it over, seal the edges well and pinch the surface a little to create a few small cuts.
Brush the surface of the focaccia with extra virgin olive oil.
Bake in a hot oven at 392°F for about 10-15 minutes, checking the cooking; it will be done when the surface turns lightly golden.
Serve preferably hot.
