Focaccia di Recco
Focaccia di Recco is a masterpiece of Ligurian cuisine: an extremely thin and crispy sheet filled with creamy stracchino, a fresh and delicate cheese. An iconic dish of Cinque Terre and the Ligurian Levante, it represents the simplicity and elegance of local tradition, where just a few quality ingredients transform into an unforgettable culinary experience.
Preparation
- 1
Dissolve the salt in warm water, then pour the liquid onto the flour arranged in a mound. Knead until you obtain a smooth and uniform mixture, gradually adding half of the oil.
- 2
Continue working the dough for a few minutes until it becomes elastic and soft. Form it into a ball and let it rest, covered, for 20 minutes.
- 3
Divide the dough into two equal portions. On a lightly oiled surface, stretch the first portion with your hands until you obtain a very thin sheet, almost transparent.
- 4
Place the sheet on a lightly oiled non-stick rectangular baking pan. Distribute the stracchino evenly over the surface.
- 5
Stretch the second portion of dough to reach the same very thin thickness as the first, then position it over the stracchino.
- 6
Gently press the edges to seal the focaccia, then drizzle the surface with a thread of extra virgin olive oil and a pinch of salt.
- 7
Bake in a preheated oven at 220°C for 12-15 minutes, until the focaccia is golden and crispy.
- 8
Remove from the oven and serve still hot, cut into generous portions.
Chef's Tips
The secret to Focaccia di Recco is the extremely thin sheet: do not rush while stretching it, work with patience and hands lightly coated with oil. Cold stracchino from the refrigerator ensures more even cooking.