Focaccia di Recco al Formaggio
Focaccia di Recco IGP is one of Italy's most unique specialties: two paper-thin sheets that enclose a heart of melted, stretchy stracchino cheese. No yeast, no tomato: just pasta, cheese, and oil.
In Recco, they have been making it since the 12th century, and the sheet must be so thin that it becomes transparent.
Preparation
- 1
Mix flour, water, oil, and salt. Work the dough for 10 minutes and let it rest for 30 minutes.
- 2
Divide into two parts. Roll out the first piece paper-thin and place it in an oiled baking pan.
- 3
Distribute small pieces of stracchino, leaving tiny gaps between them.
- 4
Roll out the second sheet even thinner and cover.
- 5
Tear the top sheet in the spots without cheese to allow steam to escape.
- 6
Brush with oil and bake at 250-280°C for 6-8 minutes.
Chef's Tips
The sheet must be transparent: stretch it with your hands, not with a rolling pin. The oven must be very hot. Eat immediately, straight from the oven.