Focaccia di Recco is an Italian focaccia from Liguria, it’s a thin focaccia with a spot cheese inside, called crescenza. I have made a vegan version and it was incredible!
The focaccia is not actually your typical focaccia. It thin like a cracket and it is cripsy, not soft. The dough is also more simple and there is no leavening agent.
For the vegan cheese, I used the stracchino from Cashewficio. It literally tastes exactly like the real thing.
Vegan Focaccia Di Recco
A thin and crispy focaccia filled with soft vegan cheese
Ingredients
- 365 g bread white flour
- 140 g water
- 1 tbsp olive oil
- Salt to taste
- 250 g vegan stracchino cheese
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 minutes.
- Cover and let it rest for about 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.
- Grease a large tray with olive oil, add one of the sheets, 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 (static) or until golden brown.
Tried this recipe?Let us know how it was!
