Focaccia di Recco col Formaggio | Crispy & Creamy

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Focaccia di Recco col Formaggio | Crispy & Creamy

Name: Focaccia di Recco col Formaggio | Crispy & Creamy
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 400 g Stracchino; 300 g wheat flour type 405; 150 ml water; 40 ml extra virgin olive oil; 5 g fine table salt; 3 g Maldon sea salt flakes

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30 min

Quick

Knuspr-Küche

Original ligurische Focaccia di Recco: Hauchdünner, ungesäuerter Teig gefüllt mit herrlich schmelzendem Stracchino-Käse. Außen knusprig gebacken, innen unwiderstehlich cremig.

Preparation method

Prepare the dough & let it rest

Place the wheat flour in a bowl. Add lukewarm water, 20 ml of olive oil, and the fine table salt. Knead the dough vigorously for about 8–10 minutes until it is completely smooth, supple, and elastic.

Shape the dough into a ball, lightly brush with a little olive oil, wrap in cling film, and let rest at room temperature for at least 30–45 minutes so the gluten network can relax.

Layer & fill the focaccia

Preheat the oven along with the baking sheet to maximum temperature (at least 250 °C top/bottom heat). Divide the dough into two equal halves.

Chef's tip

Traditional delight: Focaccia di Recco is baked without yeast. The secret lies in stretching the dough paper-thin – it should be thin enough to be almost translucent.

Cheese tip: Stracchino (also known as Crescenza) melts especially creamy and mild. For the best result, portion the cheese well chilled.