Recco Focaccia
Focaccia di Recco
Traditional recipe
Two very thin layers of puff pastry without yeast filled with Ligurian prescinsĂȘua (or stracchino): crunchy, creamy and melting.
Recco PGI focaccia is one of Liguria's most original specialties, originating from Recco, a small town on the Riviera di Levante. It's not a focaccia in the traditional sense: it's made of two very thin layers of unleavened dough with fresh cheese inside. PrescinsĂȘua is a typical Genoese sourdough curd, with a fresh and slightly tart flavor. Outside Liguria, it's replaced with stracchino or the crescenza cheeseCooking at 300°C (572°F) in a wood-fired oven for a few minutes creates the magic: the dough becomes almost transparent and crispy, the cheese melts completely.
Instructions
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3 steps · natural Italian voice
Kneading and resting
Unite 00 flour, water, Ligurian extra virgin olive oil and salt; knead quickly until you obtain a mixture smooth and homogeneous. Form a ball, wrap it in plastic wrap and let it rest for 30 minutes at room temperature: relaxation is visible when the dough does not shrink to the touch.
Rolling out and filling
Divide the dough in two; roll out the first sheet until it is almost transparent and place it on baking pan greasy. Distribute the prescinsĂȘua (o stracchino/crescenza cheese (well drained) by spoonfuls, spaced apart. Roll out the second sheet of dough even thinner and cover; pinch and seal the edges firmly to prevent any leakage.
Finishing and cooking
Make shallow holes, brush with extra virgin olive oil and sprinkle with a pinch of sea salt. Preheat the oven to 280â300°C (572°F) and bake on a stone or baking pan Bake for 10â12 minutes until golden brown and crispy. Remove from the oven and serve immediately.
Chef's Tips
The dough should be very thin, almost transparent: the thinner it is, the crispier it is. PrescinsĂȘua is irreplaceable for the authentic version: if you can't find it, use crescenza cheeseEat it immediately: Recco focaccia is perfect only when warm and freshly made.
Ingredients
- For the pasta: (17.64 oz) 500 g of 00 flour, (8.45 fl oz) 250 ml water, (3.38 fl oz) 100 ml Ligurian extra virgin olive oil, (0.35 oz) 10 g salt
- (14.11 oz) 400 g prescinsĂȘua (or stracchino/crescenza cheese)
- Ligurian extra virgin olive oil
- Sea salt
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- fresh soft cheeseItalian delis or online
Cream cheese loosened with a spoonful of plain yogurt
Or: Young Taleggio, rind removed
Cream cheese is denser and less tangy.
â ïž Automatic ingredient-based detection. Always check product labels.
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