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Focaccia di Recco (Italian Cheese Stuffed Flatbread)
Focaccia di Recco is an Italian cheese stuffed flatbread, a traditional Ligurian specialty made with paper-thin dough and creamy melted cheese. Crispy, light, and irresistibly cheesy, this authentic Italian recipe is easy to make at home and perfect for sharing.
Ingredients
FOR THE DOUGH
- 250 g Manitoba flour or bread flour - 2 cups
- 120 g cool water - ½ cup
- 6 g fine salt - 1 teaspoon
- 40 g extra virgin olive oil, plus more for greasing the pan and brushing the top - 3 tablespoons
FOR THE FILLING
- 350 g crescenza or stracchino cheese - 12 oz
Instructions
MAKE THE DOUGH
- Place the flour and EVO oil in a stand mixer fitted with the dough hook. Start kneading at medium speed.
- While kneading, pour in the water and finally the salt. If you prefer, you can knead the dough by hand on a pastry board.
- Turn off the machine when a smooth, even ball has formed. This will take a few minutes.
- Transfer the dough onto a work surface and gently round it with your hands. There is no need to knead again. Cover the dough with plastic wrap or an upside-down bowl and let it rest for at least 30 minutes at room temperature. You can also refrigerate the dough and use it the next day.
ROLL OUT THE FIRST SHEET
- After resting, divide the dough into two equal portions.
- Lightly flour the work surface and roll out one piece with a rolling pin until very thin, about 1 mm (1/25 inch) thick. The dough should be almost transparent, similar to the thickness of a credit card.TIP: If needed, finish stretching it with the back of your hands: gently lift the dough and let it rotate between your fists so gravity helps make it even thinner. Be careful not to tear it.
ADD THE CHEESE FILLING
- Lightly oil a rectangular baking pan (30 x 20 cm / 12 x 8 inches). Lay the first sheet of dough into the pan, pressing it gently to cover the bottom.
- Cut or tear the crescenza (or stracchino) cheese into pieces and distribute them evenly across the dough. Make sure the cheese is well spread so every bite will be cheesy and delicious.
ROLL OUT THE SECOND SHEET
- Roll out the second piece of dough in the same way as the first: thin and almost transparent.
- Carefully place it on top of the cheese layer. Use the palms of your hands to press gently, so the two sheets stick together.
SEAL AND BAKE
- Tear the top sheet slightly with your fingers in a few spots, especially over the cheese pieces. These small openings allow steam to escape during baking, preventing the focaccia from puffing too much.
- Trim away the excess dough around the edges and press to seal the border well.
- Brush the surface with a little extra-virgin olive oil. For a softer, less crispy result, mix 20 ml (~1 tablespoon) water, 20 ml (~1 tablespoon) EVO oil, and a pinch of salt. Brush this brine over the surface before baking.
- Bake in a preheated oven at 250°C (480°F) for about 8–10 minutes, or until golden and crispy.
Nutrition
Serving: 100gCalories: 597kcalCarbohydrates: 48gProtein: 28gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 94mgSodium: 1022mgPotassium: 67mgFiber: 2gSugar: 0.2gCalcium: 636mgIron: 3mg
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