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Focaccia di Recco | Crispy and stuffed with soft cheese
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30 min
Quick
Knuspr-Küche
Die weltberühmte Focaccia di Recco aus Ligurien: hauchdünner Teig ohne Hefe, gefüllt mit cremigem italienischem Weichkäse und im Ofen knusprig-golden gebacken. Ein echtes Meisterwerk für Genießer!
Ingredients
Preparation method
Prepare the dough
In a bowl, mix the wheat flour with the table salt. Add the water and 30 ml of the olive oil and knead everything into a smooth, elastic dough. Shape into a ball, lightly oil, cover, and let rest for at least 30 minutes.
Shape & fill the focaccia
Preheat the oven together with the baking sheet to at least 250 °C top/bottom heat. Divide the dough in half and stretch the first half paper-thin and almost transparent on a floured surface. Place on a lightly oiled sheet of baking paper.
Distribute spoonfuls of cream cheese and pieces of mozzarella evenly over the dough base. Stretch the second half of the dough paper-thin as well and place it on top. Press the edges together firmly and trim any excess dough.
Chef's tip
The dough intentionally requires no yeast: by stretching it paper-thin, it becomes wonderfully tender and crispy in the oven.
The combination of soft cream cheese and melting mozzarella creates the perfect, delicious Ligurian-style cheese experience.
19 min
Quick
