Nestled along the sun-kissed Ligurian coast of Italy lies a culinary gem that has captivated taste buds for centuries: focaccia di Recco with Cheese. This golden, paper-thin flatbread, oozing with molten, tangy cheese, isn’t just food-it’s a sensory journey into Italy’s gastronomic soul. With its crisp, delicate exterior giving way to a luscious, molten embrace, Focaccia di Recco transforms simple ingredients into an unforgettable experience. Join us as we explore the origins, craft, and irresistible allure of this melty golden treasure, a true testament to the art of Italian comfort food.
Focaccia di Recco with Cheese is a beloved Italian delicacy that hails from the Ligurian coast, showcasing a divine marriage of ultra-thin dough and melted, creamy cheese. This cherished specialty is unlike traditional focaccia; it’s lighter, crispier, and irresistibly gooey at its heart. The allure of focaccia di Recco with cheese lies in its simplicity-few ingredients but a remarkable balance of textures and flavors that have captivated generations.
The History and origins of Focaccia di Recco with Cheese
Rooted deeply in Ligurian tradition,focaccia di Recco with cheese dates back centuries to the small village of Recco,near Genoa. Originally a humble peasant food, it started as a practical way to use leftover bread dough filled with local fresh cheeses. Over time, this ingenious creation evolved into an artisanal specialty protected under European culinary heritage laws. Traditional recipes call for stracchino or crescenza, cheeses famed for their silky texture and mild flavour, melding beautifully with the dough’s crisp base.
Whenever I first tasted focaccia di Recco with cheese in a tiny seaside trattoria, the warm, golden surface shattered under my knife to reveal a molten cascade of cheese. That moment made me a lifelong devotee, inspiring me to perfect this recipe in my kitchen with respect to its authentic roots yet approachable for home cooks worldwide.
Prep and Cook Time
- Readiness: 30 minutes
- Resting time (dough): 1 hour
- Baking time: 8-10 minutes
- Total time: 1 hour 45 minutes
Yield
Serves 4-6 as an appetizer or light meal.
Difficulty Level
Medium – Requires some technique with thin dough handling and timing but easily mastered with practice.
Ingredients
- 250g all-purpose flour, sifted
- 150ml lukewarm water
- 2 tbsp extra virgin olive oil, plus extra for brushing
- 5g fine sea salt
- 250g stracchino or crescenza cheese (room temperature, no rind)
- Coarse sea salt, for finishing
Instructions
- Prepare the Dough: In a large bowl, combine the sifted flour and fine sea salt. Gradually add lukewarm water and olive oil. Stir with a fork to integrate,then knead by hand on a lightly floured surface until smooth and elastic,about 8-10 minutes.
- Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 1 hour. This allows gluten to relax,ensuring easy rolling without shrinkage.
- Roll Out the Bottom Layer: Divide dough in half. Using a rolling pin, roll one portion into an ultra-thin circle roughly 11-12 inches in diameter. Transfer it carefully to a well-oiled baking sheet, brushing the surface lightly with olive oil.
- Add the Cheese Layer: Tear the stracchino into small pieces and evenly distribute it on the dough, leaving a 1-inch border. The cheese should be spread thinly for perfect melting.
- Roll Out the Top Layer: Roll the second dough portion equally thin and gently place it over the cheese. Pinch the edges together firmly to seal and prevent leaking during baking.
- Final Touches: Brush the top layer generously with olive oil and sprinkle coarse sea salt for added crunch and flavor.
- Bake: Preheat the oven to 250°C (480°F). Bake the focaccia di Recco with cheese for 8-10 minutes until golden and crisp – watch carefully to avoid overbaking.
- Serve: Remove from oven and let it cool slightly. Slice into wedges and enjoy immediately for the best molten cheese experience.
Tips for Success
- Handling Thin Dough: Keep the dough covered to prevent drying out and flour your hands lightly to handle the delicate layers without tearing.
- Cheese Choice: Stracchino cheese is best for its creamy meltability, but crescenza also works well. Avoid sharp or aged cheeses as they overpower the subtle flavors.
- Make-ahead: You can prepare focaccia di Recco up to step 6, refrigerate it for a few hours, then bake just before serving.
- perfect Crispness: Use a hot oven and olive oil generously to achieve the signature crisp, golden base.
- Experiment Variation: Add fresh herbs like rosemary or thyme on top before baking for an aromatic twist.
Serving Suggestions
Present your focaccia di Recco with cheese warm alongside a simple mixed green salad tossed in a tangy lemon vinaigrette.Garnish each wedge with a drizzle of high-quality extra virgin olive oil and freshly cracked black pepper. For a festive touch, serve with sliced ripe tomatoes or a light bruschetta.Pair with a chilled glass of dry Ligurian white wine to keep the authentic spirit alive.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 310 kcal |
| Protein | 9g |
| Carbohydrates | 35g |
| Fat | 15g |
For even more flavorful Italian flatbread inspiration, check out our article on Traditional Italian focaccia Recipes.
Q&A
Q&A: Focaccia di recco with Cheese – italy’s Melty Golden treasure
Q1: What exactly is Focaccia di Recco?
A1: Focaccia di Recco is a unique Italian flatbread hailing from the Ligurian town of Recco. Unlike the airy, bubbled focaccia you might be used to, this one is thin, unleavened, and generously stuffed with a soft, creamy cheese called stracchino. The result? A melty,golden treasure that oozes with rich simplicity.
Q2: How does Focaccia di Recco differ from traditional focaccia?
A2: traditional focaccia is usually thick, fluffy, and topped with olive oil, herbs, or maybe olives. Focaccia di recco,conversely,is paper-thin and layered with fresh cheese between two sheets of dough. It’s all about that molten center bursting with delicate flavor-a true cheese lover’s dream.
Q3: What kind of cheese is used in Focaccia di Recco?
A3: The star of the show is stracchino or crescenza, a soft, mild, and slightly tangy cow’s milk cheese from northern Italy. Its creamy texture makes it perfect for melting,giving the focaccia its signature silky interior.
Q4: Why is Focaccia di recco so special in Italian cuisine?
A4: This focaccia embodies the Italian art of conversion-simple ingredients elevated through technique and tradition. It’s a humble street food turned gastronomic gem, reflecting Liguria’s coastal charm and devotion to quality, local produce.
Q5: How is Focaccia di Recco traditionally prepared?
A5: Skilled bakers roll out two ultra-thin sheets of dough, layer them with fresh stracchino, then carefully seal and bake it at high temperature.The dough crisps to a light golden hue, while the cheese melts into a luscious lava, ready to be savored warm and fresh from the oven.
Q6: Can you pair Focaccia di Recco with anything?
A6: Absolutely! While it’s delicious on its own, many enjoy it alongside a crisp white wine or a spritz. The bread’s subtle flavors also pair beautifully with aromatic herbs, a drizzle of olive oil, or even fresh tomatoes to brighten the experience.
Q7: Where can someone try authentic Focaccia di Recco?
A7: For the purist, the best spot is the Ligurian coast, particularly in Recco itself, where centuries-old bakeries serve this delicacy piping hot. But thanks to its growing fame, you might find excellent renditions in Italian eateries around the world!
Q8: Is Focaccia di Recco suitable for everyone’s diet?
A8: As it’s made with wheat flour and dairy cheese, it’s not suitable for those with gluten intolerance or dairy allergies. However, its straightforward ingredient list means it contains no artificial additives-just pure, simple goodness.
Q9: Why should food lovers seek out Focaccia di Recco?
A9: As it’s a bite of Italian heritage, packed with warmth, comfort, and culinary magic. It’s an edible story of a region, a people, and a passion for melty, golden perfection-every forkful a celebration of simplicity done spectacularly well.
Closing Remarks
As the last bite of Focaccia di recco melts away,you’re left with more than just the lingering warmth of creamy cheese and crisp,golden bread-you carry with you a taste of Liguria’s rich heritage and the simple artistry that defines Italian cuisine. This humble yet heavenly creation reminds us that sometimes, the most profound culinary treasures are born from just a few quality ingredients skillfully combined. Whether enjoyed in a bustling piazza or recreated in your own kitchen, Focaccia di Recco is a delicious invitation to savor Italy’s melty, golden magic bite by bite.
