Go Back
Focaccia di Recco

Focaccia di Recco

Focaccia di Recco is a traditional Ligurian flatbread stuffed with creamy stracchino or crescenza cheese. Crispy on the outside and gooey inside, it’s perfect as an appetizer, snack, or part of a meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Rest Time 1 hour
Total Time 1 hour 17 minutes
Servings: 6 Servings
Course: Appetizer, bread, Snack
Cuisine: Italian (Liguria)
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups 250g bread flour
  • 1 teaspoon kosher salt
  • 1/3 cup 80ml extra virgin olive oil, plus more for greasing and drizzling
  • 1/2 cup 120ml warm water
  • 1 pound 450g stracchino or crescenza cheese, rindless and cut into pieces

Method
 

  1. Combine bread flour and salt in a bowl. Gradually add warm water and olive oil, mixing until smooth.
  2. Cover dough with a damp cloth and let rest at room temperature for at least 1 hour.
  3. Divide dough into two portions. Roll each into a thin rectangle, about 12x16 inches, on a floured surface.
  4. Place one sheet on a greased tray. Spread cheese evenly, leaving a small border.
  5. Cover with the second sheet and press edges to seal, enclosing the cheese.
  6. Preheat oven to 500°F (260°C). Bake for 10–12 minutes until golden and crispy.
  7. Cool slightly, drizzle with olive oil, sprinkle with salt, and slice to serve.

Notes

Serve warm for the best texture and flavor. Pair with a light salad or fresh vegetables to balance richness. Drizzle with a balsamic reduction for added flavor. Enjoy with a glass of white wine, such as Vermentino. Perfect as an appetizer, snack, or side for main courses.