This focaccia al formaggio di Recco (Cheese Focaccia from Recco), is one of the most appreciated dishes we have in Liguria. Many bakeries and pizza places make this amazing focaccia, but only a few really excel in this recipe.
This focaccia is basically made with two almost transparent sheets of pastry, made with flour, olive oil, salt and no yeast. The cheese is then arranged and sealed between the pastry layers. The result should’t be either too oily or dry, the pastry should be crunchy on top and the cheese should be very fresh and creamy in the middle. Sometimes I add milk to the cheese to make it a little extra creamy. But you really have to use only fresh crescenza or stracchino, because no other cheese will taste as good as these cheeses in this recipe!
The preparation method will requires some care, especially when you roll out the dough to make it thin. Yes, to make a thin layer might be tricky the first few times, however after some practice it will get easier and the pastry thinner.
Focaccia al formaggio di Recco.
For 6 servings
250 g (8.8 oz) plain flour
500 g (17.6 oz) of Italian soft cheese crescenza or stracchino (but you can double this amount, if you want more cheese inside the focaccia)
extra virgin olive oil
freshly ground sea salt
flour for dusting
1. On a work surface or a table, place the flour, then add the salt, 2 tablespoons of extra virgin olive oil and enough water to make a soft and smooth dough. Knead well.
2. Dust the work surface with some flour and roll out the pastry using a rolling pin. Stretch the pastry further with your hands, until you get two almost see-through sheets (careful not to break them).
3. Place a sheet of pastry on a large baking tray, greased with extra virgin olive oil. Arrange the cheese (cut into pieces) on top of the pastry, then cover everything with the other sheet of pastry.
4. Seal the edges of the pastry together, so that the cheese will stay inside when it melts.
5. Slightly pierce the pastry (only pierce the top layer, not the base). Bake at 200 ° C (392° F) until the pastry is golden and crispy. Salt and serve straight away.
Focaccia al formaggio di Recco.
Per 6 persone
250 g di farina 00
500 g di crescenza o stracchino (potete raddoppiare la dose di formaggio, se volete più formaggio dentro la vostra focaccia)
olio extra vergine d’oliva
farina per infarinare la spianatoia
acqua q. b.
1. Su una spianatoia, disponete la farina a fontana e aggiungete il sale, 2 cucchiai d’olio e l’acqua necessaria per ottenere un impasto omogeneo. Impastate bene tutto.
2. Infarinate la spianatoia e stendete l’impasto con il matterello. Tendete ulteriormente l’impasto con le mani, per ottenere due sfoglie il più sottile possibile (senza romperle).
3. Stendete una sfoglia su una teglia grande, precedentemente unta con 2 cucchiai d’olio. Disponete il formaggio fresco (tagliato a pezzi) sulla sfoglia e ricoprite tutto con la seconda sfoglia.
4. Pressate insieme i bordi delle sfoglie, in modo da sigillare la pasta e non far uscire il formaggio.
5. Bucate leggermente la superficie della pasta, facendo attenzione a non bucare la base della focaccia. Infornate a 200°C, fino ad ottenere una focaccia croccante. Salate e servite subito.
22 thoughts on “Traditional Recipe: Focaccia al Formaggio di Recco”
this looks delicious!
Thank you! It really is! 🙂 We love it over here, it’s very popular!
Wow, that looks mouthwatering!!
Thank you for stopping by, Elizabeth 🙂 Yes, is really, really nice! 🙂
Wow, the dough looks so fine, almost like a strudel dough! Beautiful!
Fabulous Focaccia, Serena 🙂 Yesterday I made a veggie Calzone, next time I will definitely try your recipe !
You made a post? Let me see… 🙂 I love Calzone!
Serena, I have a question, do you add yeast into the dough or not ?
Hi Linda! No you don’t add yeast, this is why it has to be really thin and crispy and with a little olive oil in it. Use double the amount of cheese and eat smaller slices, this is my advice 🙂 It’s really lovely! 🙂 Have a great weekend!!!
Thank you so much for the information 🙂 I will let you know how it turns out. Have a great weekend too !
Yes, let me know 🙂 X
love that picture of your hand through the dough. that must have been rolled extremely thin! looks delicious!
Thank you Chaya! 🙂 It was thin, but the dough is surprisingly elastic. It seems more difficult than it actually is 🙂
Beautiful post and beautiful photos, Serena! Now I am very hungry! 😀
haha! thank you Julianna!
This looks like the perfect weekend lunch. thanks Serena!
It really is a very nice focaccia! You are very welcome!!
This looks awesome. So does your onion foccacia! Unfortunately I cannot eat gluten, do you have any recipes for Socca? Or Socca variations?
Hi Ashley! I’ve always wanted to publish a recipe for our Farinata, which is similar to Socca (made only with chickpea flour, very thin and crispy and cooked in the oven)…Thank you for reminding me!! I promise I’ll publish it next week for you! 🙂
I have to apologise because I am a little late with the socca recipe, but I am making it today, so it will be ready in the next few days.
A little later than planned…but here it is: https://foodfulife.com/2014/11/12/traditional-recipe-la-farinata-genoese-socca/ Enjoy!