Focaccia di Recco col Formaggio

Focaccia di Recco col Formaggio IGP is an extremely thin and crispy sheet of dough filled with creamy fresh cheese (stracchino or crescenza), baked in a wood-fired oven at very high temperatures. It has nothing to do with classic Genoese focaccia: it's almost a cheese-filled crêpe with melted cheese.

Its origins date back to the 12th century, when the inhabitants of Recco, during Saracen raids, prepared an emergency focaccia with few available ingredients. The recipe has been perfected over the centuries.

Preparation requires great skill: the dough must be stretched by hand until transparent, in two sheets between which the cheese is distributed. Baking takes only a few minutes, and the result is an explosion of flavor.