Focaccia di Recco is a thin focaccia typical of Liguria, Italy. It’s a focaccia made up of two very thin sheets of dough enclosing a cheese filling (here vegan).
Unlike other focaccia, this one doesn’t need to be leavened, it has a unique texture with a crispy surface and a soft, nearly liquid cheese center.
This focaccia di recco is perfect to prepare for an aperitif with friends. This is how I personally make it, let’s see how!
Focaccia di Recco – Ingredients
Very few ingredients are needed for this recipe:
- Bread flour
- Water
- Extra virgin olive oil
- Salt
- Vegan crescenza/stracchino or other soft cheese
Focaccia di Recco – Step by Step Instructions
Make the dough
- To make the dough combine flour with salt, then add oil and water, mix with a wooden spoon first then knead with your hands until smooth, about 5 minutes.
Resting
- Cover the dough with a kitchen towel or cling film and let it rest for at least 30 minutes, ideally 1 hour.
Roll out the dough
Divide the dough in two, one slightly smaller that we will use as the top sheet. Roll each dough out as thinly as possible, about 1 mm. The sheet needs to be almost transparent, which is an essential characteristic of this type of focaccia.
Filling
Brush a large tray with olive oil, add the bigger sheet, add the soft cheese in pieces, a few centimetres apart, and drizzle some more olive oil. Now add the other sheet on top, make sure it is adhering to the other sheet and remove any excess on the sides and slightly seal the sides. Make some holes by pinching the top sheet. Mix some oil, water and salt and brush it on top.
Bake
Bake for 10/15 at 250°C/482F (static oven) or until golden brown. 10 if you want it softer, 15 if you want it more crunchy (like the picture)
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Focaccia Di Recco (Vegan)
Ingredients
- 365 g bread flour
- 140 g water
- 2 tbsp extra virgin olive oil
- Salt
- 250 g stracchino or other soft cheese
- More olive oil and water to cover
Instructions
- To make the dough combine flour with salt, then add oil and water, mix with a wooden spoon first then knead with your hands until smooth, about 5-10 minutes.
- Cover the dough with a kitchen towel or cling film and let it rest for at least 30 minutes, ideally 1 hour.
- Divide the dough in two, one slightly smaller that we will use as the top sheet. Roll each dough out as thinly as possible, about 1 mm. The sheet needs to be almost transparent, which is an essential characteristic of this type of focaccia.
- Brush a large tray with olive oil, add the bigger sheet, add the soft cheese in pieces, a few centimetres apart, and drizzle some more olive oil. Now add the other sheet on top, make sure it is adhering to the other sheet and remove any excess on the sides and slightly seal the sides. Make some holes by pinching the top sheet. Mix some oil, water and salt and brush it on top.
- Bake for 10/15 at 250°C/482F (static oven) or until golden brown. 10 if you want it softer, 15 if you want it more crunchy (like the picture)
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