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Focaccia di Recco with Cheese

Focaccia di Recco (Cheese-Stuffed Ligurian Flatbread)

A thin, crisp Italian flatbread from Liguria, filled with soft, molten cheese between two paper-thin sheets of dough. Baked hot and fast until golden and blistered, it’s delicate, savory, and melts in your mouth.
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Prep Time 25 minutes
Cook Time 15 minutes
Resting time 45 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Appetizer, Light Main, Snack
Cuisine: Italian (Ligurian)
Calories: 320
Ingredients Method Notes

Ingredients
  

For the dough:
  • 2 cups 250 g high-protein plain flour
  • ¾ cup 180 ml water (add slowly as needed)
  • 2 tbsp extra-virgin olive oil plus more for brushing
  • 1 tsp salt
For the filling:
  • 8 oz 225 g stracchino or crescenza cheese
  • or mix 4 oz soft cheese like Laughing Cow or ricotta + 4 oz Fontina or Taleggio
For finishing:
  • Extra-virgin olive oil for drizzling
  • Flaky or coarse salt for topping
  • Optional: a drizzle of honey or fresh arugula to serve

Method
 

Make the Dough
  1. In a large bowl, mix flour, water, olive oil, and salt until the mixture looks shaggy.
  2. Turn it onto a floured surface and knead for 8–10 minutes until soft, smooth, and elastic.
  3. Wrap in plastic wrap and let rest at room temperature for 30–60 minutes.
  4. Resting relaxes the gluten so you can stretch it thin without tearing.
Prepare the Cheese
  1. Cut the cheese into small chunks or spoon soft cheese in little mounds.
  2. If using a mix, make sure the cheese is well drained to avoid sogginess.
Roll and Stretch the Dough
  1. Divide the rested dough into two equal pieces.
  2. Roll out the first piece with a rolling pin, then hand-stretch it using the backs of your hands until almost translucent—you should see light through it.
  3. Lightly oil a baking tray (or sprinkle cornmeal if you like) and drape the dough sheet over it with some overhang.
Assemble
  1. Scatter the cheese evenly over the bottom sheet in small chunks.
  2. Stretch the second piece of dough and place it over the cheese.
  3. Press and pinch the edges together to seal thinly, then trim excess dough.
  4. Tear or prick 2–3 small holes in the top sheet to let steam escape.
Bake
  1. Preheat oven to 475–500°F (250°C).
  2. Drizzle the top with olive oil and sprinkle a little coarse salt.
  3. Bake 12–15 minutes (or 8–10 min in a wood-fired oven) until the top is golden and blistered.
  4. Let cool 1–2 minutes before cutting so the cheese settles.
Serve
  1. Cut into squares or slices. Drizzle with more olive oil and top with arugula or a touch of honey if you like a sweet contrast. Serve warm with wine or as a starter.

Notes

  • The dough should be very thin and rested before stretching.
  • Always oil the pan generously—this helps create a crisp, blistered bottom.
  • Small vents or holes in the top are key to letting steam out and keeping it crisp.
  • Avoid wet cheeses or thick rims; both make the bread heavy and soggy.
  • Serve fresh from the oven—this dish doesn’t reheat well.