Focaccia di Recco al Formaggio: The Irresistible Italian Cheese Focaccia Recipe
Prepare your taste buds for an extraordinary Italian culinary delight: Focaccia di Recco al Formaggio, or in English, the exquisite cheese focaccia from Recco. This remarkable Ligurian specialty is a true marvel – a harmonious blend of sumptuously gooey, melted cheese nestled between whisper-thin layers of crisp flatbread. It’s an utterly irresistible snack that promises to captivate anyone who appreciates the magic of cheese and bread.
If you’re reading this, chances are you share our deep affection for cheese-stuffed bread. And this isn’t just any cheese; it’s a wonderfully creamy, rich yet mild filling that perfectly complements the delicate dough. What makes this recipe even more appealing for home cooks is its simplicity: the dough is entirely yeast-free, making it incredibly easy to prepare and remarkably forgiving, even for beginners.
Beyond its deliciousness, Focaccia di Recco is also perfect for entertaining. The recipe yields two generous focaccias, ensuring there’s plenty to go around, though they tend to disappear quickly! Plus, you can conveniently prepare them ahead of time, freeing you up to enjoy your guests.
For those curious about the personal journey of discovering this incredible dish, you’ll find the full, heartwarming story of my first encounter with Focaccia di Recco just below the recipe card. It’s a memory I cherish and wish to preserve.
If your heart beats for authentic Italian cuisine, we highly recommend exploring other regional favorites like this classic Genovese basil pesto, the charming Baci di Dama cookies, or another unique Italian flatbread, this delightful Focaccia Barese. Each offers a distinct taste of Italy’s rich culinary heritage.
Table of Contents
- What is Focaccia di Recco?
- Why You’ll Love This Cheese Focaccia
- Essential Tools for Your Kitchen
- Key Ingredients for Authentic Focaccia di Recco
- Choosing the Right Cheese for Focaccia di Recco
- How to Make Focaccia di Recco: Step-by-Step
- Expert Tips for Perfect Focaccia di Recco
- Make Ahead Options and Storage
- Serving Suggestions
- More Italian-Inspired Recipes You’ll Love
- How I Discovered Focaccia di Recco
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What is Focaccia di Recco?
If you’re accustomed to the fluffy, dimpled bread known as traditional focaccia, then Focaccia di Recco will surprise you. This isn’t the yeasted, airy bread you might know well. Instead, Focaccia di Recco is a distinctive Italian flatbread that leans more towards a crisp, cheesy pizza than a conventional focaccia. And yes, it truly is as delightful as it sounds!
This beloved Italian snack and popular street food proudly takes its name from its birthplace: the charming Ligurian coastal city of Recco, Italy. The name itself provides a clear translation:
- “Focaccia” = flatbread
- “di Recco” = of Recco
- “al Formaggio” = with cheese
At its heart, Focaccia di Recco features a thin, delicate dough generously filled with a specific Italian cheese called stracchino crescenza (don’t worry, we’ll cover excellent substitution options!). It’s then baked at an extremely high temperature, which is key to achieving its signature texture: a wonderfully crisp and golden exterior that encases a molten, gloriously gooey cheese interior. The contrast between the crunchy bread and the soft, rich filling is what makes it so incredibly addictive.
Why not expand your Mediterranean feast by pairing this unique focaccia with some flavorful baked feta and tomatoes for a truly authentic spread?
Why You’ll Love This Cheese Focaccia
Beyond its incredible taste, Focaccia di Recco offers several compelling reasons to make it your next culinary project:
- Effortlessly Simple: Unlike many bread recipes, this focaccia is yeast-free. This means no waiting for dough to rise, significantly cutting down on preparation time and making it perfect for spontaneous baking.
- Just 5 Ingredients: With such a short ingredient list, you’ll be amazed at the depth of flavor you can achieve. Focus on quality, and the simple ingredients truly shine.
- Incredibly Versatile: Whether served as a sophisticated appetizer at a dinner party, a satisfying snack, a light lunch, or part of a larger Italian spread, Focaccia di Recco fits seamlessly into any meal occasion.
- A Guaranteed Crowd-Pleaser: Who can resist warm, crispy bread filled with melted, savory cheese? This dish is a surefire hit at any gathering, disappearing faster than you can say “delizioso!”
- Rewarding to Make: While the rolling requires a bit of finesse, the process is engaging and the results are incredibly gratifying. Seeing those paper-thin layers transform into golden, cheesy perfection is a joy.
Essential Tools for Your Kitchen
Preparing this exquisite Focaccia di Recco doesn’t require a professional kitchen setup. A few basic tools are all you’ll need to create this culinary masterpiece:
- A sturdy mixing bowl for combining your dough ingredients.
- A reliable rolling pin to achieve that signature paper-thin dough.
- A 12-inch pizza tray or a similar round baking pan, which is crucial for shaping and baking your focaccia to perfection.
- While not strictly necessary, a stand mixer with a dough hook can make the kneading process a little quicker and less strenuous, though hand-kneading works beautifully too.
Key Ingredients for Authentic Focaccia di Recco
The beauty of Focaccia di Recco lies in its simplicity, requiring just five core ingredients (and one of them is water!). With such a minimalist list, the quality of each component becomes paramount. Opt for the freshest and best quality ingredients you can find to ensure the most authentic and flavorful outcome.
Detailed quantities and instructions can be found in the recipe card below.
- Bread Flour: This is a non-negotiable for authentic Focaccia di Recco. Bread flour boasts a higher protein content compared to all-purpose flour, which develops more gluten. This increased gluten is essential for creating a dough that is both elastic and strong enough to be stretched incredibly thin without tearing, giving you that characteristic delicate texture.
- Water: Simple, still water is all you need. Tap or filtered, depending on your preference.
- Extra-Virgin Olive Oil: As with all Italian cooking, the quality of your olive oil truly matters here. Use a good quality extra-virgin olive oil for both the dough and for brushing the finished focaccia, imparting a rich, fruity flavor.
- Sea Salt: We recommend a finely ground sea salt. Not only does it offer a superior flavor profile, but given that Recco is a coastal city, using sea salt feels like a fitting tribute to its origins. You’ll use it in the dough and a final sprinkle on top.
- Cheese: The star of the show! The traditional cheese is stracchino, also known as crescenza. This soft, creamy cheese melts beautifully and is key to the focaccia’s gooey interior. More detailed information on selecting and substituting cheese can be found in the dedicated section below.
Choosing the Right Cheese for Focaccia di Recco
The choice of cheese is fundamental to the authentic taste and texture of Focaccia di Recco. Traditionally, a specific Italian cheese called stracchino (also known as crescenza) is used. Stracchino is a fresh, soft, rindless cow’s-milk cheese renowned for its intensely creamy texture and wonderfully mild, milky flavor. When heated, it becomes incredibly gooey and spreadable, making it ideal for this dish.
While stracchino is the gold standard, it can sometimes be a challenge to find outside of specialty Italian delis or gourmet food stores. For our Perth readers, you might have luck at places like Fresh Provisions. However, don’t let its elusive nature deter you from making this recipe!
Excellent and widely available substitutions for stracchino in this recipe include soft, creamy cheeses like brie, camembert, or taleggio. Remember to remove the rind from these cheeses before using them to ensure the smoothest, most delectable melt. These cheeses mimic stracchino’s meltability and mild creaminess, providing a fantastic alternative.
I’ve also successfully experimented with a delightful combination of fontina and brie. Fontina offers a slightly nuttier, more robust cheesy flavor, while brie contributes its signature creamy, gooey texture. This blend created a truly satisfying and complex cheesy experience, proving that a little creativity with your cheese selection can yield fantastic results.
How to Make Focaccia di Recco: Step-by-Step
While the steps for Focaccia di Recco are straightforward, achieving its signature paper-thin layers does require a bit of patience and practice. But I promise, the process is incredibly rewarding and fun, and the irresistible results are well worth the effort! With a little experience, you’ll find yourself making these cheesy flatbreads surprisingly quickly. The main time commitment lies in skillfully rolling out the dough and tearing the cheese – nothing overly difficult, just a mindful approach.
For precise measurements and a full recipe, please refer to the recipe card below.
- Prepare the Dough: In a medium mixing bowl, combine the water, most of the olive oil (reserving a small amount for later), salt, and bread flour. Mix these ingredients together with a sturdy spoon until a shaggy dough forms. Turn the dough out onto a clean, lightly floured surface. Knead the dough vigorously for about 10 minutes until it transforms into a smooth, elastic, and uniform ball. You can certainly use a stand mixer with a dough hook for this step to expedite the process. Once kneaded, wrap the dough tightly in plastic wrap and allow it to rest at room temperature for at least 1 hour. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll thinly without tearing.
- Roll the Dough to Perfection: Divide your rested dough into four equal pieces. Take one piece and, on a lightly floured surface, begin rolling it out. The goal here is to achieve an incredibly thin, almost translucent sheet of dough, approximately 14-15 inches in diameter. You can use a rolling pin, but don’t be afraid to use your hands to gently stretch and pull the dough. Lifting it occasionally and letting gravity help stretch it can also be very effective. You should be able to see your hand through the dough; aim for a thickness of 1mm or less. This delicate thinness is a hallmark of authentic Focaccia di Recco.
- Assemble Your Focaccia: Carefully lay your first paper-thin sheet of dough over a 12-inch pizza tray, allowing the excess dough to hang over the edges. Now, take your chosen cheese (stracchino or your preferred substitute) and either tear it into small pieces or slice it thinly. Scatter these cheese pieces evenly across the dough sheet. This recipe makes two focaccias, so use half of your total cheese quantity for this first one. Next, roll out a second piece of dough as thinly as the first. Gently drape this second sheet of dough over the scattered cheese, creating a top layer.
- Seal and Bake: To seal the focaccia, press down firmly all the way around the edge of the pizza tray, ensuring the two dough layers adhere. Use a sharp knife or a pastry wheel to trim off any excess dough hanging over the edges. Then, using your thumb and two fingers, gently curl the edge of the dough inwards and press down to create a neatly sealed border all around the focaccia. This not only looks appealing but also helps to contain the melting cheese. Finally, lightly brush the top surface of the focaccia with the reserved olive oil and sprinkle a pinch of sea salt. Using a small knife, tear 4-5 small holes in the top layer of dough to allow steam to escape during baking, which prevents puffing and ensures a crisp crust. Repeat the entire process for your second focaccia. Bake the focaccia in a preheated, very hot oven (250°C / 480°F, or 230°C fan forced) for approximately 12-18 minutes, or until the top is beautifully golden brown and the cheese is bubbling and gooey. Serve immediately, sliced into wedges, and enjoy its warm, cheesy glory!
Expert Tips for Perfect Focaccia di Recco
Achieving the perfect Focaccia di Recco is a delightful journey, and these expert tips will help ensure your success:
- Resist Over-Flouring: When kneading the dough, it’s natural to reach for more flour if it feels sticky. However, add flour very sparingly, just enough to prevent excessive sticking. Remember that the continuous process of kneading itself will gradually develop the gluten and reduce stickiness, resulting in a smooth, pliable dough. Too much added flour will make the dough tough and harder to roll thinly.
- Don’t Fear Tears: This is a very forgiving dough! If, while rolling, your paper-thin dough happens to tear, don’t panic. Simply press the torn edges back together with your fingers. The tears will largely disappear during baking and won’t affect the final deliciousness.
- Cheese Preparation: While tearing the cheese offers a rustic charm, if your chosen cheese substitute is firm enough to slice easily (like some fontina or firm brie), feel free to slice it thinly instead. The goal is to distribute the cheese evenly so it melts uniformly.
- Embrace the Heat: A very hot oven is non-negotiable for Focaccia di Recco. The high temperature is what creates that wonderfully crisp, golden crust and ensures the cheese inside melts quickly and becomes perfectly gooey without drying out the delicate dough. Preheat your oven thoroughly before baking.
- Serve Immediately: Focaccia di Recco is truly at its best when served fresh, straight out of the oven. The contrast of the hot, crisp bread and the molten, creamy cheese is an experience that diminishes as it cools. Gather your diners around and enjoy it piping hot!
Make Ahead Options and Storage
One of the fantastic advantages of this Focaccia di Recco recipe is its flexibility for make-ahead preparation, perfect for entertaining or simplifying your meal prep:
- Preparing Ahead for Baking: You can assemble the focaccias completely, right up to the point of brushing with olive oil and tearing the steam holes, a day in advance. Once assembled, carefully cover them tightly with plastic wrap and store them in the refrigerator overnight. On the day of baking, allow them to sit at room temperature for about 30 minutes before placing them in the hot oven. Remember not to tear the steam holes until just before baking.
- Freezing the Dough: This recipe conveniently yields two focaccias. If you only wish to make one at a time, the remaining dough freezes exceptionally well. Simply wrap half of the prepared dough tightly in two layers of plastic wrap, or place it in a freezer-safe zip-top bag. The dough can be stored in the freezer for 2-3 months. When ready to use, thaw it overnight in the refrigerator and then bring it to room temperature before rolling and assembling.
Serving Suggestions
Focaccia di Recco al Formaggio is wonderfully versatile and can be enjoyed in many ways. Here are some suggestions to elevate your dining experience:
- As an Aperitivo or Appetizer: Cut into small squares, it makes a fantastic starter for any meal, especially when paired with a light Italian white wine or a crisp prosecco.
- Alongside a Fresh Salad: The richness of the cheese focaccia pairs beautifully with a simple, vibrant green salad dressed with a light vinaigrette, offering a balanced and satisfying meal.
- With Cured Meats: Serve slices of Focaccia di Recco with an assortment of Italian cured meats like prosciutto, salami, or coppa for an authentic Italian antipasto platter.
- A Light Lunch or Snack: Enjoy it on its own as a delightful and comforting light lunch, or a satisfying mid-afternoon snack.
- With a Drizzle of Honey or Fig Jam: For a delightful sweet and savory contrast, try drizzling a little high-quality honey or serving it with a spoonful of fig jam – the perfect complement to the creamy cheese.
More Italian-Inspired Recipes You’ll Love
If you’ve fallen in love with the flavors of Italy through this Focaccia di Recco, explore these other fantastic recipes that celebrate Italian culinary traditions. Many of these offer complementary tastes and textures that would pair wonderfully with your cheese focaccia:
- Feta Saganaki: A sizzling, pan-fried cheese dish that’s a Greek delight but shares a love for gooey cheese.
- Pesto Focaccia: Another take on focaccia, this time infused with the aromatic flavors of fresh pesto.
- Homemade Stuffed Crust Pepperoni Pizza: For those who can’t get enough of cheesy bread, a classic pizza with an exciting twist.
- Pesto Chicken Calzone: A folded pizza pocket, perfect for a hearty and flavorful meal.
- Barbecue Meatlovers Pizza: A fusion favorite, combining classic Italian dough with bold BBQ flavors.
- Chicago Style Deep Dish Pizza: A truly indulgent and substantial pizza experience.
- Whipped Goat’s Cheese with Peppered Honey: A sophisticated appetizer that balances creamy, tangy, and sweet notes, echoing the elegance of Focaccia di Recco.
- Pizza Scrolls: A fun and easy snack, perfect for kids and adults alike.
If you try this Focaccia di Recco recipe, please take a moment to leave a rating and comment below. I love hearing from you, and your feedback helps other readers discover this wonderful dish too!
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Focaccia di Recco al Formaggio
8 serves
30 minutes
15 minutes
1 hour
1 hour 45 minutes
Focaccia di Recco (Italian for cheese focaccia) is an Italian paper-thin flatbread stuffed with cheese, and it’s all kinds of delicious. With just 5 ingredients, you can try this popular Italian street food at home.
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Ingredients
- 1 cup water
- ¼ cup extra virgin olive oil, (divided)
- 2 teaspoons ground sea salt, plus more for sprinkling
- 390 g bread flour (3 cups / 13.8oz)
- 500 g stracchino / crescenza cheese (1.1 pounds) (see notes for subs)
For best results, always weigh ingredients where a weight is provided.
Instructions
- Set aside two teaspoons of the olive oil for later use.
- In a bowl, combine the water, the remaining olive oil, sea salt, and bread flour with a spoon. Mix until a shaggy dough begins to form.
- Turn the dough out onto a clean, lightly floured surface. Knead the dough for approximately 10 minutes until it becomes smooth and elastic. Avoid adding too much extra flour; only add a tiny bit if the dough is overly sticky and unmanageable. The kneading process itself will make the dough less sticky.
- Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for 1 hour. This resting period is crucial for the dough’s elasticity.
- Preheat your oven to a very hot 250°C / 480°F (or 230°C fan forced). Lightly grease a 12-inch pizza tray.
- Turn the rested dough out onto a lightly floured work surface. Divide the dough into 4 equal pieces. Keep 3 pieces covered with plastic wrap while you work with the first. Roll the first piece as thinly as possible into a round, aiming for about 14-15 inches wide. Alternatively, you can gently stretch it with your hands, even holding it up and allowing gravity to help thin it out. The dough should be 1mm thick or less, so thin you can see your hand through it.
- Carefully lay the first thin sheet of dough over the prepared pizza tray, ensuring it hangs over the edges. Cut or tear your chosen cheese into small pieces and scatter half of it evenly over the dough. Remember, this recipe makes two focaccias.
- Now, roll out a second sheet of dough just as thinly as the first. Gently place this second sheet over the cheese, covering it completely.
- Press down firmly all the way around the edge of the pizza tray to seal the two dough pieces together. Use a knife to trim off the excess dough around the edges. Then, use your thumb and two fingers to curl the edge of the dough over and press it down, repeating this action all the way around to create a secure and decorative seal.
- Brush the top of the focaccia with some of the reserved olive oil. Tear 4-5 small holes in the top layer of dough to allow steam to escape during baking, then sprinkle lightly with salt. Now, repeat steps 6-9 for your second focaccia.
- Bake in the preheated oven for 15-18 minutes, or until the top is beautifully golden brown and the cheese is bubbling. Slice and serve immediately while hot and gooey.
Notes
- This recipe is designed to make 2 x 12-inch focaccias.
- You can prepare these focaccias ahead of time, right up to the baking step. Store them, covered with plastic wrap, in the refrigerator overnight. Do not tear the holes in the top dough layer until just before baking.
- Excellent substitutions for stracchino cheese include brie, camembert, or taleggio. Be sure to remove the rind from these cheeses. I’ve personally had wonderful results using a combination of brie and fontina, which offers a lovely balance of flavor and melt.
- The dough can be frozen for future use. If you only plan to make one focaccia, simply wrap the other half of the dough securely in two layers of plastic wrap or place it in a zip-lock bag and freeze for up to 2-3 months. Thaw in the refrigerator before using.
EXPLORE MORE PIZZA AND FLATBREAD RECIPES!
423kcal
Marie Roffey
Appetiser, Appetizer, Snack
Italian
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Recipe adapted from the one here on Food 52.
How I Discovered Focaccia di Recco
Our honeymoon in Italy was a tapestry of unforgettable moments, and Genoa was slated to be our final, relaxing stop. In our minds, we pictured a quaint, idyllic fishing village, much like the charming bayside town of Boccadesse depicted in a Tripadvisor photo – close by, yet distinctly not Genoa itself. Oh, how mistaken we were!
It turns out that Genoa is far from a small village; it’s Italy’s sixth-largest city and the bustling capital of the Liguria region. A vast, ancient port city, it boasts Europe’s largest aquarium and a vibrant, energetic atmosphere. Had we not harbored such a different expectation, perhaps we would have immediately appreciated its grand scale and rich history. But our hearts were set on a tranquil seaside escape – you know, the kind of town where the salty ocean spray invigorates the air, charming restaurants line a serene beachside promenade, colorful umbrellas shade al fresco tables, and birds gracefully glide along the waterline. Instead, we were greeted by a massive port, a constant flow of cars, and busy people immersed in their daily routines. And yes, a gigantic aquarium shaped like a ship, complete with its very own Captain Jack impersonator out front. It was certainly an unexpected reality!
Given it was our honeymoon, we decided to treat ourselves to a truly memorable dinner. Our quest began for a traditional Italian restaurant, leading us eventually to the renowned Ristorante Zeffirino. It proved to be a charming, albeit slightly tricky, hidden gem to locate amidst the city’s labyrinthine streets. Once inside, however, the experience was nothing short of exceptional – from the impeccable service to the exquisite food.
With a knowing smile, our waiter offered us a focaccia to start, playfully suggesting we had never encountered anything quite like it. He was absolutely right, and it was utterly divine! That first bite of Focaccia di Recco was a revelation. Eaten fresh and hot, straight from the oven, its delicate crispness yielding to an explosion of gooey, melted cheese, it was pure bliss. That unforgettable moment, the unexpected city, and the discovery of this incredible dish have been etched into my memory ever since, a testament to the delightful surprises travel often brings. Yum!