Italian
Focaccia di Recco
“A Ligurian delight, this thin focaccia is filled with creamy stracchino cheese, offering a delightful contrast between crispy crust and soft interior.”
Medium1.5 hours
Where it comes from
Focaccia di Recco is a specialty from the coastal town of Recco, known for its unique cheese-stuffed variation distinct from the traditional focaccia.
Differs from Focaccia
- ·Ligurian Recco style: paper-thin double-layer dough sandwiching molten Stracchino cheese.
- ·No yeast — fresh dough only, blasted in a wood oven for blistering speed.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Mix wheat flour, water, olive oil, and salt to form a dough.
- 2
Roll the dough thinly and layer with stracchino cheese.
- 3
Cover with another thin layer of dough, sealing the edges.
- 4
Brush with olive oil and sprinkle with salt.
- 5
Bake in a hot oven until golden and crispy.
