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Focaccia Di Recco

Focaccia di Recco is a classic dish from the town of the same name in Liguria. Made with crescenza or stracchino, fresh and creamy cow’s milk cheese that is the consistency of cream cheese. I used Crescenza Vaschetta (Mauri brand).

Serves 8



3 cups unbleached all purpose flour

1/4 teaspoon salt

1/4 cup Filippo Berio extra virgin olive oil plus extra for greasing pan and brushing on focaccia

1/2 cup plus 2 tablespoons cold water.


12 ounces crescenza cheese, in small clumps (comes in  7 1/2 ounce packages)


Preheat the oven to 450°F.

Brush a 15 × 2 inch pan with olive oil and set aside.

Mix all the dough ingredients until a ball is formed.  Knead until smooth then let rest covered for 30 minutes.

Divide the dough in half.

Roll each half into a thin 16 inch round.

Line the pan with one sheet of dough and allow the excess to overhang the edges.

Place soupspoon size dabs on cheese evenly on the dough.

Cover with second sheet of dough allowing the excess to overhang the edges.  Trim the edge of the pan and turn the dough in on itself to seal the edges.

Make small holes randomly in the dough to allow steam to escape.

Brush the top with olive oil and sprinkle evenly with coarse salt.

Bake until golden brown and puffed, about 30 to 35 minutes

Cut into wedges and serve warm.

Use the leftover dough to make a small 8 inch torta di formaggio

Note:  If your local market does not carry this cheese, it is available on-line.

This recipe is featured on show 2402 - Focaccia Recco-Style.


  1. Barb Hiner's avatar

    Barb Hiner

    One of my favorite cooking shows. I will try this Focaccia di Recco, and crackers. Sounds great. We"re German bit love Italian foods of all types. Don't cancel the show.

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