Focaccia di Recco is the cheesy variation of focaccia made into a famous Ligurian speciality by the village of Recco near Genoa in Liguria. It is characterized by its thin pastry and creamy cheese topping. You can find many takes of the focaccia al formaggio in other areas of the region as well as Italy but the original is the one coming from Recco and can be called Focaccia di Recco only if it is made following the authentic Recco's recipe...
Place the flour in a large bowl , add a pinch or two of salt to the flour, mix and form a well in the middle. Next drizzle 3 tablespoons of extra virgin olive oil and add enough of cold water to the flour’s well to make soft, smooth dough by mixing everything together.
Once the dough has come together, start kneading it with your hands for about 10 minutes.
Next cover and tuck it with a damp kitchen cloth and let it rest for at least 2 hours at warm room temperature.
Once the dough has rested, divide it into two equal parts. Then take one part at a time and stretch it out to make a sheet as thin as possible, almost transparent. The size of the sheet will depend on the size of your baking tray.
Next step is to start puting the pieces of the Focaccia di Recco together. Grease your baking tray with extra virgin olive oil and lay one of the layers of dough on the tray.
Next add the Cresenza or Stracchino cheese by dicing it into pieces and dotting it around the sheet of dough.
The next cover the dotted cheese with the second sheet of dough and seal the edges by curling and squeezing them tightly.
Brush some extra virgin olive oil over the top layer of dough and lightly sprinkle with some salt. Lastly, pinch holes into the dough above the cheese pieces to allow steam to come out during cooking.
Next put the focaccia to bake in a very hot oven. The recommended setting is between 270 and 320°C (540/640°F) but if your oven does not go as high just put it to its highest setting.
The focaccia should be in the over for about 5 to 8 minutes, or until it gets golden brown with some darker spots. When the focaccia is done, remove it from the oven and let cool just slightly and enjoy!
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