With a little flour, some water, a little cheese and some extra virgin olive oil, this wonderful focaccia is created.
Even though Recco's focaccia should be eaten while still hot while strolling along the Ligurian seafront, there is a way to make it at home and taste it (almost) perfect with very few ingredients.
The focaccia di Recco is in fact a Ligurian specialty made with a fresh cheese found only around Recco, but you can replace it with a good crescenza or stracchino, one in the recipe that we propose today.
In addition to the cheese, the difference lies in the cooking temperature of the focaccia, which in the original version is between 270° and 320°C, a temperature that is difficult to reach in home ovens.
Luckily we have a quick and easy recipe for you! Check out all of our recipes for baked delights and get inspired.
for 2 servings
Mix flour, oil, water and salt until you have a soft and elastic dough.
Form a loaf and let it rest, wrapped in plastic wrap, at room temperature for about 1 to 2 hours.
Once the time is up, knead the dough for a few more minutes and roll it out into two thin discs of the same size.
In a round baking dish about 28-30 cm, greased with oil, place the first disk of dough, put inside it evenly the crescenza cheese and cover with the second disk.
The thinner the dough, the more similar the focaccia will be to the original recipe.
Make the two edges adhere very well, remove any excess, prick the dough with a fork, sprinkle with more oil and a little salt, pinch the surface with your fingers and bake at 250C degrees for about 20 minutes, until the surface is golden brown.
Take the Recco cheese focaccia out of the oven and serve hot.