📝 About This Recipe
Unlike its fluffy, leavened cousins, Focaccia di Recco is a legendary IGP-protected specialty from the Italian Riviera consisting of two paper-thin layers of unleavened dough hugging a molten core of Crescenza cheese. This crisp, golden delicacy offers a breathtaking contrast between the shatteringly crisp exterior and the silky, tangy richness of the melted cheese within. It is a testament to the beauty of simple, high-quality ingredients transformed by technique into a sublime culinary experience.
🥗 Ingredients
The Dough
- 500 grams Italian Tipo 00 Flour (high protein/Manitoba style is best for elasticity)
- 250 ml Water (room temperature)
- 50 ml Extra Virgin Olive Oil (high quality Ligurian oil preferred)
- 10 grams Fine Sea Salt
The Filling
- 750 grams Crescenza or Stracchino Cheese (fresh, soft, and slightly tangy)
The Finish
- 2-3 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1 pinch Maldon Sea Salt (for topping)
👨🍳 Instructions
-
1
In a large mixing bowl or the bowl of a stand mixer, combine the '00' flour and sea salt. Create a well in the center.
-
2
Pour the water and 50ml of extra virgin olive oil into the well. Begin mixing by hand or with a dough hook until a shaggy mass forms.
-
3
Knead the dough for at least 10 minutes by hand (or 6-8 minutes on medium speed in a mixer) until it is incredibly smooth, elastic, and no longer sticks to your hands.
-
4
Shape the dough into a smooth ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 60 minutes. This 'relaxing' phase is crucial for stretching the dough thin without it snapping back.
-
5
Preheat your oven to its highest possible setting, ideally 500°F (260°C) or higher. If you have a baking stone, place it on the middle rack.
-
6
Divide the rested dough into two equal portions. Keep one covered while you work with the first.
-
7
On a lightly floured surface, roll out the first piece of dough with a rolling pin. Then, using the backs of your hands and knuckles, gently stretch the dough from the center outwards—similar to stretching a pizza—until it is translucent and thin enough to see through.
-
8
Generously oil a 12-14 inch copper or dark metal round baking pan. Drape the first layer of paper-thin dough over the pan, allowing the excess to hang over the edges.
-
9
Distribute small walnut-sized dollops of the Crescenza or Stracchino cheese evenly across the dough, leaving small gaps between them.
-
10
Stretch the second piece of dough until it is equally thin and transparent. Gently lay it over the cheese-topped base.
-
11
Run your rolling pin over the edges of the pan to pinch the two layers together and trim off the overhanging excess dough.
-
12
Using your fingers, pinch and tear small holes (about 1 inch wide) in the top layer of dough where there isn't cheese. This allows steam to escape so the focaccia stays crisp rather than soggy.
-
13
Drizzle the top generously with extra virgin olive oil and sprinkle with a touch of sea salt.
-
14
Bake in the scorching hot oven for 12-15 minutes until the top is golden brown with characteristic dark charred spots and the cheese is bubbling through the vents.
-
15
Remove from the oven, let it sit for 2 minutes to settle, then slice into squares and serve immediately while the cheese is molten.
💡 Chef's Tips
The secret is in the rest: never skip the 60-minute rest or you will never be able to stretch the dough thin enough without tearing. If you can't find Crescenza or Stracchino, a mix of 70% fresh Mozzarella and 30% Taleggio or even a very mild Gorgonzola Dolce can work, though it won't be traditional. Use a dark metal pan or a preheated pizza stone; the bottom needs intense heat to crisp up before the cheese vanishes into the dough. Avoid using a fan/convection setting if possible, as it can dry out the thin dough too quickly; high static heat is best.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino or Pigato wine from the Liguria region. Serve as an appetizer alongside a plate of salty Prosciutto di Parma or Mortadella. A side of marinated Taggiasca olives provides a lovely briny contrast to the rich cheese. Enjoy it simply on its own, hot from the oven, as the ultimate street-food style antipasto.