Focaccia di Recco is the star of Ligurian cuisine, but contrary to its name, it is *not* a bread. This dish is made from a simple, *unleavened dough* (flour, water, olive oil) that is stretched until it is paper-thin and filled with a generous layer of soft, fresh cheese, typically *Stracchino or Crescenza*. It is baked quickly at a high temperature until the crust blisters and the cheese melts into an oozy, golden core. The result is a savory, crispy, and intensely cheesy flatbread that holds a protected *IGP status* (Indicazione Geografica Protetta).
📜 History: The Protected Gem of Recco
This dish originates from the small coastal town of *Recco*, near Genoa, and its preparation is fiercely protected. The earliest record of this dish dates back to the Crusades, when cooks traveling with Ligurian forces would make a similar simple bread cooked on hot stones. The modern version gained popularity in the 19th century and was perfected in Recco's bakeries. Because of its specific method and connection to the territory, Focaccia di Recco received its IGP designation in 2011, ensuring that only focaccia made in a specific area using the traditional method can carry the name.
🧀 Ingredients: The Importance of Fresh Cheese
Only the freshest, highest-quality ingredients are needed for this simple preparation:
*Cheese:* Authentic *Stracchino* or *Crescenza* is essential. These are fresh, soft, rindless cow's milk cheeses that melt beautifully without turning oily. If unavailable, a fresh, moist *Taleggio* (without the rind) or a combination of soft mozzarella and ricotta may be substituted, though the texture will vary.
*Dough:* The dough is a basic blend of *Type 00 flour*, water, salt, and extra virgin olive oil. It contains *no yeast* and *no leavening agents* of any kind.
*Olive Oil:* As with all Ligurian cuisine, a light, fruity *Ligurian Extra Virgin Olive Oil* is key to the dough's flavor and texture.
🔪 The Technique: The Art of Thin Stretching
Step 1: Preparing and Resting the Dough
Mix the dough ingredients and knead until smooth, elastic, and non-sticky (about 10–15 minutes).
Divide the dough into two portions (one slightly larger for the bottom) and coat them lightly with olive oil.
Cover the portions tightly and let the dough *rest at room temperature for at least 1 hour* to allow the gluten to relax.
Step 2: Stretching the Dough (The Critical Step)
This is the most challenging step. The dough must be stretched, primarily using your hands and knuckles, until it is *paper-thin and almost translucent*. It should be wide enough to cover the bottom of your baking sheet (plus sides).
Place the first, larger sheet on a greased baking sheet. The dough should hang over the edges.
Image 1: The dough must be stretched until it is translucent; this is the key to the crisp texture.
Step 3: Layering and Sealing
Tear the Stracchino or Crescenza cheese into small pieces and spread them evenly over the bottom layer of dough.
Take the second piece of dough and stretch it to the same paper-thinness as the first.
Carefully lay the second sheet over the cheese. Pinch the edges of the top and bottom layers tightly together, trimming any excess dough that hangs over the pan.
Image 2: Sealing the edges tightly ensures the cheese remains contained during the high-heat baking process.
Step 4: Poking and Baking
Using your fingers, gently poke 6–8 small holes or tears through the top layer of dough. These release steam and allow the top crust to blister.
Drizzle the top lightly with olive oil.
Bake in a preheated oven at a very high temperature, *430–480°F (220–250°C)*, for 8–15 minutes, until the crust is golden, crisp, and beautifully blistered.
Image 3: The high heat creates the signature golden color and characteristic blisters on the surface.
💡 Troubleshooting & Chef's Notes
The thin dough is prone to tearing, but small tears are not a disaster!
Issue
Cause
Solution/Tip
*Dough snaps back/is hard to stretch.*
Dough did not rest long enough, or was kneaded too vigorously.
Add another 30 minutes of rest time. Make sure the dough is soft and relaxed before stretching.
*Cheese oozes out excessively.*
Edges were not pinched tightly, or the cheese contained too much water.
Ensure the edges are fully sealed. If using a substitute cheese, drain it for a few hours before using.
*Focaccia is soft/bready.*
Oven temperature was not high enough, or the dough was too thick.
The oven must be very hot. The dough should be thin enough to read a newspaper through—this is key to the shattering crispness.
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In a bowl, combine the all-purpose flour and salt. Gradually add the water and 1/4 cup of olive oil, mixing until the dough comes together.
Knead the dough on a lightly floured surface until smooth and elastic. Let it rest for about 30 minutes
Preheat the oven to the highest temperature possible (usually around 500°F/260°C).
Divide the dough into two equal portions and roll each portion into a thin round shape.
Brush a baking sheet with some olive oil and place one of the dough rounds on it.
Distribute small pieces of Stracchino (or Crescenza) cheese evenly over the dough round.
Bake in the preheated oven for about 10-12 minutes or until the top is golden brown and crispy.
Remove the Focaccia di Recco from the oven and let it cool slightly before cutting into slices and serving.
Notes
Interesting Facts: – Origin: Liguria – Focaccia di Recco is a Ligurian specialty consisting of two thin layers of dough filled with soft cheese, typically Stracchino. It is baked until golden and crispy, resulting in a delightful contrast of textures.
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