Focaccia di Recco
Focaccia di Recco – An Italian Delicacy with Cheese
If you are looking for a simple yet extremely flavorful recipe, Focaccia di Recco is the perfect choice. This Italian dish, originating from the Liguria region, is known for its crispy exterior and delicious cheese filling. Moreover, it is a quick treat that can be enjoyed both as an appetizer and a snack. Start your culinary adventure and let the flavors of this focaccia seduce you!
Preparation time: 30 minutes
Baking time: 15-20 minutes
Total time: 50 minutes
Number of servings: 4-6
Ingredients:
- 500 g wheat flour (for ideal texture, use type 00 flour, specific for pizza and focaccia)
- 250 ml lukewarm water
- 60 ml extra virgin olive oil (choose a quality oil for an intense flavor)
- 1 teaspoon salt
- 250 g cheese (ideally stracchino or mozzarella, but you can also use ricotta for a creamier version)
- White or black sesame seeds (optional, but adds extra taste and aesthetics)
Instructions:
1. Preparing the dough: In a large bowl, mix the flour with the salt. Make a well in the center of the flour and gradually pour in the lukewarm water and olive oil. Mix with a wooden spoon until the ingredients start to combine. Then, knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little flour, but be careful not to overdo it.
2. Rising: Place the dough in a bowl greased with a little olive oil and cover it with a damp towel. Let it rise in a warm place for about 30 minutes, or until it doubles in volume.
3. Filling: Meanwhile, prepare the cheese. If using mozzarella, drain the excess water and cut it into small cubes. In the case of stracchino cheese, it can be used directly.
4. Shaping the focaccia: After the dough has risen, divide it into two equal parts. Roll out the first part into a thin sheet, about 5 mm thick, on a greased baking tray. Evenly distribute the cheese over the surface of the dough, leaving a free edge of about 1 cm. Roll out the second part of the dough just like the first and cover the cheese. Seal the edges well, pressing with your fingers to avoid cheese leakage during baking.
5. Baking: Preheat the oven to 250°C. If you have a pizza stone, you can use it for a crispier crust. Bake the focaccia for 15-20 minutes, or until golden and crispy. At the end, you can sprinkle sesame seeds on top for a more attractive appearance.
6. Serving: Let the focaccia cool slightly before cutting it into triangles. It is delicious warm, served with a drizzle of olive oil on top and some fresh herbs like basil or oregano.
Practical tips:
- You can experiment with different types of cheese, such as feta or goat cheese, for varied flavors.
- In the meantime, you can add herbs to the dough for an extra flavor boost.
- Focaccia di Recco can also be served with roasted cherry tomatoes or olives for a more complex snack.
This Focaccia di Recco recipe will not only impress everyone who tastes it but will also transport you straight to the heart of Italy. Enjoy every bite and indulge in a moment of culinary delight!
Put the flour in a bowl, add the oil, mix a little, then add cold water and salt, making a soft dough that is left to rest for 40 minutes. Grease a baking tray with oil or line it with baking paper, preheat the oven to 220-230°C, and divide the dough into two. It is very elastic, so it can only be stretched with oiled hands. A thin sheet will result, on which small pieces or clumps of cheese are distributed. Roll out the other sheet and cover the first with it. Press with your fingers so that holes remain, then drizzle with an emulsion of oil and water (in equal parts) and sprinkle with sesame and coarse salt. Bake, depending on the oven, until well browned on top, about 15-20 minutes at 200°C. It can be served as an appetizer or snack. It can be consumed hot or cold. The Focaccia di Recco recipe was proposed by Bolognese di Cluj on the recipe forum. Other focaccia recipes can be found here: Focaccia with feta cheese and rosemary, STUFFED FOCACCIA, Focaccia stuffed a la MAYA.
Ingredients: 250-300 g of white or whole wheat flour (start with 250, then add more if necessary), 125 ml of cold (mineral) water, 1 teaspoon of salt, 4 tablespoons of oil (extra virgin) + oil for greasing, 250 g of Crescenza, Certosa, or Stracchino cheese, which pairs very well with telemea when it becomes soft after being soaked in water to remove excess salt. Optionally, mixed with a bit of sour cream. Optional: white or black sesame seeds.
