focaccia di recco

Focaccia di Recco

Paper-thin sheets of olive oil–enriched dough are stretched and layered around a filling of soft, creamy cheese, traditionally stracchino or fresh mozarella when stracchino is hard to find. The dough is baked at high heat until blistered and golden, creating a delicate, crisp crust that contrasts with the warm, melted cheese inside.

As the flatbread bakes, the cheese softens and spreads between the thin layers, while the dough develops crisp, flaky texture and lightly browned spots. The preparation emphasizes stretching the dough extremely thin and baking quickly to achieve the signature balance of crunch and creamy richness found in Focaccia di Recco.

Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 1 hour
Total Time: 1 hour 30 minutes
Bread
Italian
Servings: 4

Equipment

  • food processor
  • round pizza pan
  • rolling pin

Ingredients

  • 2 cups bread flour
  • 1 tsp. Kosher salt, plus some for sprinkling
  • ½ cup + 2 Tbsp. cold water
  • ⅓ cup olive oil
  • ½ ball stracchino, crescenza, or fresh mozzarella cheese, torn

Instructions 

  • Tear cheese into pieces and drain in a small colander.
  • Add flour and salt to the food processor and pulse to mix.
  • Combine cold water and olive oil, turn on food processor, and pour water and oil into flour until dough is smooth and elastic, about 1 minute.
  • Dump dough out onto lightly floured surface and knead until the dough comes together, about a minute or two.
  • Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
  • Preheat the oven to 500° F.
  • Grease the pizza pan with a light coat of olive oil.
  • Divide the dough in half.
  • Roll the dough and stretch out on the back of your hands into a thick circle, about 1 mm thick.
  • Lay the bottom dough across the pizza pan and stretch gently to overhang all the edges.
  • Place pieces of torn cheese all over the bottom dough, leaving space between the pieces.
  • Roll out the second half of the dough into the same shape, large enough to cover the bottom.
  • Drape the top dough across the pan and stretch out to completely overlap the bottom.
  • Use a rolling pin or dough scraper and go around the edge of the pan, pressing down to crimp the dough and use the edge of the pan to cut the dough. Peel away the excess fringe around the outside of the pan.
  • Use your fingers to press and crimp the edge of the dough around the outside edge.
  • Using the fingers from both hands, gently tear holes all across the top surface, particularly around the edges, to allow steam to vent and prevent large bubbles from forming.
  • Brush the top with olive oil and sprinkle with coarse salt.
  • Place the pan on the bottom rack of the oven and bake for 14-16 minutes until the top is crisp and golden.
  • Drizzle with olive oil and slice in wedges or squares and serve warm.