Focaccia di Recco - Italian Recipe

Focaccia di Recco

🌍 Italian, Liguria (Recco) Difficulty: ●●●○○

Not a true focaccia but two sheets of unleavened dough stretched tissue-thin around a layer of stracchino cheese. The dough must be transparent before filling. Bake at the highest possible heat until the top blisters and the cheese bubbles through any thin spots.

Ingredients

• 300g flour
• 300g stracchino or crescenza cheese
• Water, olive oil, salt

Method

1. Making — Make very thin dough (no yeast); rest 1 hour.
2. Stretching — Stretch thin; lay on oiled tin.
3. Dotting — Dot cheese; cover with second layer stretched even thinner.
4. Step 4 — Seal edges; drizzle oil; bake 250°C (480°F), 10–12 min.

Tags: flour, stracchino or crescenza cheese · Source: Brittani's Almanac