Focaccia di Recco con Stracchino

Two impossibly thin layers of crispy dough filled with molten, oozing stracchino cheese. A Ligurian masterpiece — crunchy, cheesy, and utterly addictive.

RECIPE

Focaccia di Recco con Stracchino

Two impossibly thin layers of crispy dough filled with molten, oozing stracchino cheese. A Ligurian masterpiece — crunchy, cheesy, and utterly addictive.

Prep30 mins

Cook15 mins

Total45 mins

Servings6

Lunch

Italian

Liguria

Vegetarian

Ingredients

• 300g plain flour (type 00 if available)
• 150ml warm water
• 3 tablespoons extra virgin olive oil, plus more for brushing
• 300g stracchino cheese (or crescenza)
• Flaky sea salt
• Pinch of salt for dough

Preparation

1

Mix flour, water, olive oil, and a pinch of salt into a smooth, elastic dough. Rest covered for 30 minutes.

2

Preheat oven to 250°C with a baking sheet inside.

3

Divide dough in half. Roll each piece paper-thin — you should almost see through it.

4

Lay one sheet on oiled parchment. Dot with spoonfuls of stracchino.

5

Cover with the second sheet, pressing edges to seal. Tear a few holes in the top for steam to escape.

6

Brush with olive oil and sprinkle with flaky salt.

7

Bake for 12-15 minutes until blistered and deeply golden. Cut into squares and serve immediately.

Servings and Nutrition

Number of Servings in Focaccia di Recco con Stracchino

6

Nutrition for 1 serving (1 wedge)

420

Calories (kcal)

14

Protein (g)

40

Carbs (g)

23

Fat (g)

Protein 14.0g

13%

Carbs 40.0g

38%

Fat 23.0g

49%