When in Genoa they mention cheese focaccia, the one from Recco, typical of the Gulf of Tigullio, immediately comes to mind. It is made of two very thin layers of unleavened dough, with a filling of prescinseua, a type of Genoese curd and stracchino or crescenza that should ooze through the cracks during cooking, and once cooked, takes on a mottled brown color. If you’ve never tasted the Recco Cheese Focaccia, you don’t know what you’re missing!
Recipe from 06/20/2016 updated
Other recipes
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
- Energy 1,029.28 (Kcal)
- Carbohydrates 52.72 (g) of which sugars 2.81 (g)
- Proteins 53.97 (g)
- Fat 66.89 (g) of which saturated 9.20 (g)of which unsaturated 4.49 (g)
- Fibers 1.65 (g)
- Sodium 1,439.73 (mg)
Indicative values for a portion of 337 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups Manitoba flour
- 2/3 cup water
- 1 1/3 tbsp extra virgin olive oil
- 1 1/3 tbsp milk
- 1 1/2 tsp fine salt
- 9 oz fresh cheese (Prescinseua curd)
- 1 1/2 lbs stracchino cheese (creamy)
- 2 tsp extra virgin olive oil
- 1 pinch fine salt
Tools
- Food scale
- Pastry board
- Rolling pin
- Bowl
Steps
Place the flour, oil, milk, water, and salt in the mixer with the hook. You can also knead by hand by pouring the flour in a mound on the pastry board, gradually adding the ingredients, and kneading well. Form two balls of dough, one for each baking sheet, wrap them in plastic wrap, and let them rest for 2 hours in a warm place. After the resting time, sprinkle a little flour on the pastry board and start stretching the dough.
Using your hands, stretch the dough well (this operation should be done without rings to avoid breaking the dough). The sheet should be transparent. Place it halfway over a well-oiled baking sheet (I use the oven’s tray) and spread a thin layer of Prescinseua. Break the stracchino into pieces and place them on the dough, add salt and cover with the other half of the dough. Using your hands, create a seal around the edges, tear the dough so that the cheese, once melted, can seep out, drizzle with oil, add salt, and sprinkle with a bit of water using your hands. Bake in a ventilated oven at 482°F for 20 minutes until the focaccia takes on its characteristic slightly burnt splotchy color. And here’s the final result… Recco cheese focaccia ready to be enjoyed!
Doesn’t the dough need yeast?
No, this dough doesn’t require it. The dough needs to rest for a few hours and then it should be stretched by hand into a very thin layer.
