Focaccia al Formaggio (di Recco)
If you’re craving an indulgent, crispy, and cheesy treat that is a true symbol of Italian culinary tradition, look no further than Focaccia al Formaggio di Recco. This delectable Ligurian specialty boasts a thin, almost translucent crust enveloping creamy crescenza cheese, making every bite an irresistible experience. Originating from the picturesque town of Recco, this focaccia is an emblem of simplicity and rich flavor, and while it may seem like a delicate dish, its preparation is a rewarding labor of love that delivers the perfect balance of crispy edges and a melty, cheesy center.
Ideal for sharing with friends and family, this focaccia is a treat you can enjoy as a snack, appetizer, or even as a main course alongside a refreshing salad. The dough is thin and crisp, while the cheese filling melts to perfection, making it a comforting dish that will transport your tastebuds straight to the Ligurian coast.
Recipe Overview
- Category: Leavened Bread
- Servings: 8 pieces
- Cuisine: Italian, Ligurian
- Preparation Time: 1 hour 30 minutes (including resting time)
- Cooking Time: 8 minutes
Ingredients
| Ingredient | Amount |
|---|---|
| Manitoba Flour | 380g |
| Water (at room temperature) | 420g |
| Fine Salt | 16g |
| Extra Virgin Olive Oil (for dough) | 40g |
| Extra Virgin Olive Oil (for greasing) | 20g |
| Crescenza Cheese (or soft Italian cheese) | 800g |
Instructions
Step 1: Prepare the Dough
To start making your Focaccia al Formaggio di Recco, begin by adding the Manitoba flour into the bowl of a stand mixer equipped with a dough hook. Gradually pour in the water at room temperature, ensuring the mixture combines smoothly. Add the salt and olive oil (40g) to the bowl and mix on a low speed until the dough begins to come together. This process should take about 4-5 minutes.
If you notice the dough is not mixing properly, stop the mixer and use a silicone spatula (marisa) to push the flour down from the sides of the bowl to help incorporate it. Once the dough has formed a smooth, homogeneous mass, increase the speed slightly and continue kneading for another 4-5 minutes.
Step 2: Rest the Dough
Once the dough reaches a smooth and elastic consistency, transfer it to a lightly floured work surface. Gently flatten the dough into a rough rectangle and fold the edges towards the center, alternating folds as you go. Cover the dough with plastic wrap, or alternatively, use a bowl or a clean kitchen towel to cover it. Allow the dough to rest at room temperature for about 20 minutes. This resting time helps the dough relax and will make it easier to work with.
Step 3: Divide and Shape the Dough
After the resting period, divide the dough into four equal portions, weighing approximately 300g each. Roll each portion into a ball by gently cupping your hands around it and rolling it on the surface to form a smooth, spherical shape. Place the dough balls on a tray, ensuring that they are spaced apart, and cover them with plastic wrap. Refrigerate for at least 1 hour. Chilling the dough will make it easier to roll out and will help achieve a crisp texture when baked.
Step 4: Roll Out the Dough
Once the dough has rested in the refrigerator, allow the balls to come to room temperature for about 10 minutes before starting the rolling process. Take one of the larger dough balls (approximately 300g) and place it on a lightly floured surface. Using your hands, gently flatten the dough into a rough circle.
Next, grab a rolling pin and roll the dough out into a thin, rectangular shape, ensuring that it is large enough to fit your 30×40 cm baking tray. The dough should be about 1mm thick. To check the thickness, you can lift the dough and hold it up to the light to see any thick spots that need further rolling. If the dough begins to retract while rolling, allow it to rest for a few minutes before continuing.
Step 5: Assemble the Focaccia
While you work on the dough, grease one of your baking trays (30×40 cm) with 10g of extra virgin olive oil. Once greased, transfer the rolled-out dough onto the tray, carefully stretching it to fit the edges, ensuring it hangs over the sides slightly. Gently press the dough into the corners and along the sides to secure it in place.
Now it’s time to add the crescenza cheese. Break the cheese into small chunks and distribute them evenly across the dough. You want to place them in rows, alternating between three chunks in one row and two in the next, leaving a small space between each piece of cheese. The cheese should cover the dough generously, but there should still be a bit of space between the clumps for proper cooking.
Step 6: Roll Out the Top Layer of Dough
Take one of the smaller dough balls (approximately 300g) and roll it out just like the previous one. This layer should be slightly thinner than the base layer, almost as if it were a delicate veil of dough. Once rolled out, carefully lift the dough using your hands and drape it over the cheese-filled base. Be gentle, ensuring that you don’t tear the dough. The edges should hang over the side of the tray, so press lightly along the perimeter to seal the layers together.
Step 7: Add Final Touches
With your top layer in place, use your fingers to gently press down along the edges to seal the focaccia. Then, create small holes along the surface of the dough by pinching the dough lightly with your fingers. Typically, three holes per row will be sufficient, but feel free to adjust depending on your preference. These holes allow the dough to relax during baking and prevent the formation of unsightly bubbles.
At this point, you can either brush the surface with a bit of olive oil or prepare a brine to brush on top for added flavor. To make the brine, combine a small amount of water, salt, and olive oil in a bowl and use a pastry brush to gently apply it to the dough. This will help the crust achieve a lovely golden color and enhance its flavor.
Step 8: Bake the Focaccia
Preheat your oven to 250°C (482°F) in static mode. Once the oven has reached the desired temperature, carefully slide the tray into the oven and bake the focaccia for 7-8 minutes, or until the dough is golden brown and crispy on the edges. Keep an eye on it while baking, as oven temperatures can vary, and adjust the time if necessary.
Once baked, remove the focaccia from the oven and let it cool for a few minutes before cutting it into 8 generous slices. Serve warm, and enjoy the delightful contrast of crispy, golden dough and creamy, melted crescenza cheese.
Step 9: Repeat the Process for the Second Focaccia
While the first focaccia is baking, you can repeat the process for the second one. This recipe yields two delicious focaccias, making it perfect for larger gatherings or for enjoying a fresh focaccia a little later.
Serving Suggestions
Focaccia al Formaggio di Recco is best served fresh, while the cheese is still warm and gooey. Pair it with a light arugula salad dressed in a simple lemon and olive oil vinaigrette for a refreshing contrast. You can also enjoy it with a glass of crisp white wine or a light sparkling beverage for a truly indulgent treat.
Tips for Success
- Rolling the dough thinly is key to achieving the signature texture of this focaccia. The dough should be almost paper-thin, which allows it to bake quickly and evenly.
- If you find that the dough is resistant to rolling, let it rest for a few minutes to relax before continuing.
- The crescenza cheese is the star of this dish, so be sure to use a high-quality, fresh cheese. You can substitute it with stracchino or ricotta if needed, but crescenza gives it the authentic creamy texture.
- For a more rustic touch, you can sprinkle the top of the focaccia with some sea salt before baking.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 330 kcal |
| Protein | 8g |
| Carbohydrates | 45g |
| Fat | 14g |
| Fiber | 1g |
| Sodium | 350mg |
This Focaccia al Formaggio di Recco is a true celebration of Italian flavors. Whether you’re preparing it for a special occasion or simply as a treat for your family, it is sure to be a hit every time. Enjoy the crispy, cheesy perfection in every bite!
