Thinner than the classic variety, the yeast-free focaccia di Recco consists of two paper-thin layers of dough stuffed with soft, creamy cheese. Crispy, flaky, salty, stringy, and gooey all in one, it's one of Liguria's most ridiculously delicious delights. In Recco, the town where it originated, locals refer to it as fùgassa co formaggio.’ Once upon a time, the specialty was prepared for the Day of the Dead (November 2), though today you can find it all around town at several inns and bakeries, one of the most famous being Focacceria Manuelina. Since it technically can't be called focaccia di Recco unless it's made in Recco, it goes by focaccia col Formaggio in other towns along the Ligurian coast and beyond. When preparing it, it’s ideal to use a local fresh Ligurian cheese, but now almost everyone makes it with crescenza, which has a sour, acidic note that complements the other ingredients. Our traditional recipe for focaccia di ReccoIt's traditionally baked at a minimum temperature of 520°F, but baking it at 480°F is fine for those who don't have a high-powered industrial oven at home. Start by sifting 1 cup of all-purpose flour (if you can't find Italian 00 or Manitoba flour) with a pinch of salt in a bowl. Mix well. Then form a hole in the center of the flour, where you’ll add 5 oz. water and 2 Tbsp. extra-virgin olive oil.Knead the ingredients until they form a smooth and uniform dough.Divide the dough into two equal parts and let it rest for 40 minutes at room temperature covered with a cloth.Cover a round baking sheet with baking parchment and thinly roll out the first dough.Spread 8 oz. crescenza cheese on the bottom layer of dough. Roll out the second layer of dough then place it on top of the first dough. Make sure the edges are sealed and brush the surface with extra-virgin olive oil. Make small cuts on the surface and season with a pinch of salt. Bake the focaccia in a preheated oven for 12 minutes at 480°F or longer if possible. You’ll know it’s ready once the surface is golden-brown and crunchy. Serve hot or warm.
Focaccia di Recco Recipe
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