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).
- FOR THE DOUGH
- 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.
- FOR THE FILLING
- 12 ounces crescenza cheese, in small clumps (comes in 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 was featured on Season 24 - Episode 2402.