The Recco focaccia is another typical dish from Liguria, it was missing after the sardenira, the farinata and the panissa.
In Liguria, they are all highly appreciated as a snack, appetizer, or even as dinner to share with family and friends.
Easy to prepare with few ingredients. Perfect if baked in a wood oven, but for those who don’t have one, it’s also great in an electric oven.
It has an amazing creaminess thanks to the famous prescinseua cheese (curd), soft cheese served in trays at the cheese counter and the thin crust makes it really appetizing.
Do not confuse it with stuffed focaccia, as the dough here is yeast-free.
Now let’s see the procedure together and I also recommend
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All year round
Ingredients for the «pasta matta»
- 1 1/2 cups Manitoba flour
- 2 tbsps extra virgin olive oil
- 1/2 cup white wine or sparkling water
- to taste salt
- 1 lbs Prescinseua or Stracchino cheese
Tools for preparing Recco Focaccia
- 1 Bowl
- 1 Rolling Pin
- 1 Pastry Board
- 1 Knife
- 1 Plastic Wrap
- 1 Baking Pan round d.30
- 1 Scissors
Steps for preparing Recco Focaccia
To prepare the fantastic Recco focaccia, we start with the preparation of the «pasta matta»
First, take a bowl and first pour flour, then the water, then the extra virgin olive oil and finally the salt. Then with a wooden spoon mix the ingredients as best as you can, then pour them onto the pastry board and start kneading energetically until you obtain a smooth and homogeneous dough.
At this point, let the dough rest in the fridge for about 30 minutes wrapped in plastic wrap.
After the time has passed, divide the dough into 3/4 with a knife.
Then, dust the two parts with flour and then roll them out separately with the rolling pin. Note that they should be very thin, especially the part we will use as a lid, while the base should be slightly thicker. Pay attention not to break them.
Then, grease the pan, I used a round one of d. 35, and then lay out the base as in the photo. Finally, add the prescinseua or stracchino and finish by adding the top part of the crust.
Remove the excess puff pastry that overflows from the pan with scissors and roll up the edges joining the two parts. Create small holes with the scissors on the top crust so that no bubbles form during baking.
Add a drizzle of oil on the surface and bake at 350°F for about 30 minutes.
Storage and Notes
Recco focaccia is also great enjoyed the next day, if reheated.
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