Focaccia di Recco: A Delicious Italian Delight
#Focaccia di Recco
Equipment
- Equipment Needed: Mixing bowl, rolling pin, baking sheet, parchment paper, kitchen scale (optional)
Ingredients
- For the Dough:
- 500 g 4 cups all-purpose flour
- 300 ml 1 ¼ cups warm water
- 10 g 1 teaspoon salt
- 30 ml 2 tablespoons extra virgin olive oil
- 1 g ½ teaspoon active dry yeast (optional, for a slightly thicker crust)
- For the Filling:
- 250 g 9 oz stracchino cheese (or mozzarella)
- Extra virgin olive oil for drizzling
- Fresh herbs optional: rosemary or thyme for added flavor
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Dough
- Mix Ingredients: In a large mixing bowl, combine flour and salt. If using yeast, dissolve it in warm water before adding it to the flour mixture. Gradually add the warm water and olive oil to the flour.
- Knead the Dough: Mix until a dough forms. Knead on a floured surface for about 5-10 minutes until smooth and elastic.
- Let It Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for about 30 minutes. This step is optional but can improve texture.
- Step 2: Roll Out the Dough
- Divide the Dough: After resting, divide the dough into two equal parts. Roll out one part into a thin rectangle on a floured surface (about 1-2mm thick).
- Prepare the Baking Sheet: Line a baking sheet with parchment paper. Transfer the rolled dough onto the sheet.
- Step 3: Add the Filling
- Spread the Cheese: Crumble the stracchino cheese evenly over the dough, leaving a small border around the edges.
- Roll the Second Dough: Roll out the second part of the dough into a rectangle of the same size. Carefully place it over the cheese layer, pinching the edges to seal tightly.
- Step 4: Bake
- Preheat the Oven: Preheat your oven to 220°C (430°F).
- Create Air Holes: Use your fingers to create small dimples all over the top dough layer, which allows steam to escape and gives the focaccia its signature look.
- Drizzle and Season: Drizzle olive oil on top and sprinkle with salt, pepper, and herbs if desired.
- Bake: Place in the oven and bake for about 12-15 minutes or until golden brown and crispy.
- Step 5: Serve
- Once out of the oven, let it cool for a few minutes before slicing. Serve warm as an appetizer, snack, or even a light meal.
- Variations
- Vegetarian Option: Add sautéed vegetables like spinach, zucchini, or artichokes to the cheese filling.
- Herbed Focaccia: Mix chopped fresh herbs into the dough for added flavor.
- Meat Lovers: Add thin slices of prosciutto or salami between the layers of cheese.
Focaccia di Recco is a delightful and savory Italian dish that hails from the Liguria region, particularly from the town of Recco. This thin, crispy focaccia is filled with creamy cheese, often stracchino, making it a perfect appetizer, snack, or even a main dish. What’s great about this recipe is its versatility; you can experiment with various fillings and toppings to suit your taste. Let me show you how I make this classic dish.
Notes on What to Expect
When making Focaccia di Recco, expect a crispy exterior with a soft, cheesy interior. The golden crust will be slightly chewy, while the filling will ooze deliciousness with every bite. This dish is best enjoyed fresh out of the oven but can also be reheated for later enjoyment.
Focaccia di Recco is not just a recipe; it’s a canvas for creativity. From my own personal experience, this dish can transform any gathering into a special occasion. Enjoy crafting this delightful Italian masterpiece, and feel free to experiment with different flavors to make it your own.
Hi!
I’m Mike, the creator of Forum Foodies. In my own personal experience, understanding ingredients is key to great cooking.
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