Focaccia di Recco: A Step-by-Step Guide to Liguria’s Crispy, Cheesy Delight

Focaccia di Recco is a culinary masterpiece hailing from the Ligurian coast of Italy, specifically the town of Recco. It’s not just focaccia; it’s an experience. Imagine two paper-thin layers of unleavened dough, stretched to their absolute limit, embracing a generous filling of creamy, molten stracchino cheese. Baked to a golden crisp, it’s a symphony of textures – the shattering crunch of the crust giving way to the soft, tangy cheese within. This isn’t your average bread; it’s a regional treasure, protected by a Protected Geographical Indication (PGI) to ensure its authenticity. This means a Focaccia di Recco *must* be made according to specific traditional methods to bear the name. While achieving true PGI status at home might be ambitious, this guide will walk you through the steps to create a truly exceptional and remarkably similar focaccia that will transport your taste buds to the Ligurian Riviera.

## The Allure of Simplicity

What makes Focaccia di Recco so captivating is its apparent simplicity. The ingredient list is surprisingly short: flour, water, olive oil, salt, and stracchino cheese. However, the magic lies in the technique – the delicate stretching of the dough, the quality of the ingredients, and the careful baking process.

## Key Ingredients: The Foundation of Flavor

* **Flour:** Type ’00’ flour is traditionally used. This finely milled flour, with its lower protein content, contributes to the dough’s elasticity and the final product’s delicate crispness. If you can’t find ’00’ flour, all-purpose flour works as a substitute, but be mindful of overworking the dough. Bread flour is *not* recommended as its higher protein content can make the dough too tough.
* **Water:** Use room-temperature water. The water hydrates the flour, initiating the gluten development that gives the dough its structure and elasticity.
* **Olive Oil:** Extra virgin olive oil is crucial for both flavor and texture. It adds richness to the dough and helps create a crispy, golden crust. Don’t skimp on quality; the flavor will shine through.
* **Salt:** Sea salt or kosher salt enhances the flavors and controls the gluten development.
* **Stracchino Cheese:** This is the star of the show. Stracchino is a fresh, creamy, rindless cheese with a slightly tangy flavor and a luxuriously soft texture. It melts beautifully, creating the gooey interior that defines Focaccia di Recco. Finding authentic stracchino can be challenging outside of Italy. If unavailable, a good substitute is crescenza cheese or a very young, soft cow’s milk cheese like robiola. Avoid using mozzarella, as it doesn’t melt in the same way and lacks the characteristic tang.

## Equipment You’ll Need

* **Large Bowl:** For mixing the dough.
* **Clean Work Surface:** Preferably marble or a very smooth countertop for stretching the dough.
* **Rolling Pin (Optional):** Can be used for initial flattening of the dough, but most of the stretching should be done by hand.
* **Baking Sheet:** A large baking sheet (approximately 12×17 inches) is ideal. If you don’t have one this large, you can divide the dough and bake smaller focaccias.
* **Parchment Paper:** To line the baking sheet and prevent sticking.
* **Pizza Wheel or Sharp Knife:** For trimming the edges of the dough.
* **Spray Bottle (Optional):** Filled with water for misting the dough during stretching.

## The Dough: A Simple Recipe, a Delicate Touch

This dough requires no yeast, making it surprisingly quick to prepare. The key is to handle it gently to avoid overdeveloping the gluten, which would result in a tough focaccia.

**Yields:** One large focaccia (approximately 12×17 inches)
**Prep Time:** 30 minutes
**Resting Time:** 30 minutes
**Cook Time:** 12-15 minutes

**Ingredients:**

* 250g (approximately 2 cups) Type ’00’ flour (or all-purpose flour)
* 125ml (approximately ½ cup) room temperature water
* 3 tablespoons extra virgin olive oil, plus more for drizzling
* 5g (approximately 1 teaspoon) sea salt or kosher salt

**Instructions:**

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Add Wet Ingredients:** Make a well in the center of the dry ingredients. Pour in the water and 2 tablespoons of the olive oil.
3. **Mix the Dough:** Using a fork or your hands, gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms.
4. **Knead Gently:** Turn the dough out onto a lightly floured surface. Knead gently for just a few minutes, until the dough comes together into a smooth, elastic ball. Avoid over-kneading. The dough should be soft and pliable, not stiff.
5. **Rest the Dough:** Place the dough ball back in the bowl, drizzle with the remaining 1 tablespoon of olive oil, and turn to coat. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to stretch.

## Stretching the Dough: The Art of Thinness

This is arguably the most crucial step in making Focaccia di Recco. The dough needs to be stretched incredibly thin, almost translucent, without tearing. This requires patience and a gentle touch.

1. **Prepare Your Work Surface:** Lightly flour a large, clean work surface. Marble is ideal, but any smooth countertop will work.
2. **Divide the Dough:** Divide the rested dough in half. One half will be for the bottom layer, and the other for the top layer. Keep the second half covered while you work with the first.
3. **Initial Flattening:** Gently flatten one half of the dough into a disc using your hands or a rolling pin. Aim for a diameter of about 8-10 inches.
4. **The Stretching Begins:** Now, the real stretching begins. Pick up the dough disc and gently drape it over the backs of your hands, allowing gravity to help stretch it. Rotate the dough slowly, gently pulling and coaxing it outwards. Be careful not to tear the dough. If it starts to stick, lightly flour your hands and the work surface.
5. **The Knuckle Technique:** An alternative stretching technique involves using your knuckles. Place the dough on the lightly floured surface and, using the backs of your knuckles, gently push and stretch the dough outwards, rotating it as you go.
6. **The Importance of Thinness:** The goal is to stretch the dough as thinly as possible, ideally until you can almost see through it. Don’t worry about small tears; they’re inevitable. The key is to work gently and gradually. If the dough resists stretching, let it rest for a few minutes before continuing.
7. **Misting (Optional):** If the dough is drying out too quickly, lightly mist it with water from a spray bottle.
8. **Repeat with the Second Half:** Once the first half of the dough is stretched, repeat the process with the second half.

## Assembling the Focaccia: Layers of Deliciousness

1. **Prepare the Baking Sheet:** Line a large baking sheet with parchment paper.
2. **Lay the First Layer:** Gently transfer the first stretched layer of dough onto the prepared baking sheet. Don’t worry if it’s not perfectly even; the imperfections add to the rustic charm.
3. **Add the Cheese:** Distribute approximately 250-300g (about 9-11 ounces) of stracchino cheese (or your chosen substitute) evenly over the bottom layer of dough, leaving a small border around the edges. Break the cheese into small pieces for even distribution.
4. **Top with the Second Layer:** Carefully place the second stretched layer of dough over the cheese, covering it completely.
5. **Seal the Edges:** Gently pinch and seal the edges of the top and bottom layers together to enclose the cheese. You can also trim the edges with a pizza wheel or sharp knife for a cleaner look.
6. **Create Vents:** Use your fingertips to create small vents or dimples all over the top of the focaccia. This allows steam to escape during baking, preventing the focaccia from puffing up too much.
7. **Drizzle with Olive Oil:** Generously drizzle the top of the focaccia with extra virgin olive oil. This will contribute to the golden color and crispy texture.
8. **Sprinkle with Salt (Optional):** If desired, sprinkle the top of the focaccia with a pinch of sea salt or kosher salt.

## Baking to Perfection: Achieving the Crispy, Golden Ideal

1. **Preheat the Oven:** Preheat your oven to the highest temperature it can reach, ideally 250°C (480°F) or higher. A hot oven is crucial for achieving the characteristic crispness of Focaccia di Recco. If your oven doesn’t go that high, preheat it to the highest temperature it can reach.
2. **Bake:** Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the focaccia is golden brown and crispy. Keep a close eye on it, as it can burn quickly in a hot oven. The cheese should be melted and bubbly.
3. **Cool Slightly:** Remove the focaccia from the oven and let it cool on the baking sheet for a few minutes before slicing and serving.

## Serving and Enjoying Your Focaccia di Recco

Focaccia di Recco is best enjoyed immediately, while it’s still warm and the cheese is molten. Slice it into squares or wedges and serve it as an appetizer, a light lunch, or a snack. It pairs beautifully with a simple salad, cured meats, or a glass of chilled white wine. The beauty of Focaccia di Recco lies in its simplicity. The crispy, paper-thin crust and the creamy, tangy cheese create a perfect balance of textures and flavors. It’s a dish that is both comforting and elegant, a testament to the power of simple ingredients and skillful technique.

## Troubleshooting Tips

* **Dough is too elastic and difficult to stretch:** This usually means the gluten has been overworked. Let the dough rest for an additional 15-20 minutes to allow the gluten to relax.
* **Dough tears easily:** This can happen if the dough is too dry. Lightly mist it with water during stretching. Also, be sure to stretch the dough gently and gradually.
* **Focaccia is not crispy enough:** Ensure your oven is preheated to a high temperature. You can also try placing the baking sheet on a lower rack in the oven to get more direct heat from the bottom.
* **Cheese is not melting properly:** Make sure you’re using a good quality stracchino cheese or a suitable substitute. Avoid using mozzarella, as it doesn’t melt in the same way.
* **Focaccia is burning:** Keep a close eye on the focaccia while it’s baking, especially if your oven runs hot. If it starts to brown too quickly, you can loosely tent it with aluminum foil.

## Variations and Adaptations

While authentic Focaccia di Recco is traditionally made with just flour, water, olive oil, salt, and stracchino cheese, there are several variations and adaptations you can try:

* **Herbs:** Add fresh herbs like rosemary, thyme, or oregano to the dough or sprinkle them on top before baking.
* **Garlic:** Rub the baking sheet with a cut clove of garlic before placing the dough on it for a subtle garlic flavor.
* **Onion:** Thinly sliced onions can be added to the filling along with the cheese.
* **Pesto:** A layer of pesto can be spread over the bottom layer of dough before adding the cheese.
* **Different Cheeses:** While stracchino is the traditional cheese, you can experiment with other soft, creamy cheeses like ricotta or mascarpone, though the flavor profile will change.
* **Gluten-Free:** Experimenting with gluten-free flour blends is possible, but requires adjusting the recipe to compensate for the lack of gluten. The dough will likely be more fragile and require extra care when stretching.

## Embrace the Imperfections

Focaccia di Recco is not about perfection; it’s about embracing the imperfections. The slightly uneven shape, the occasional tear in the dough, and the rustic appearance all contribute to its charm. Don’t be afraid to experiment and have fun with the process. With a little practice, you’ll be able to create a delicious and authentic-tasting Focaccia di Recco that will impress your friends and family. The satisfaction of creating this Ligurian masterpiece from scratch is well worth the effort. So, gather your ingredients, preheat your oven, and get ready to experience the magic of Focaccia di Recco!

## A Taste of Liguria at Home

Making Focaccia di Recco at home allows you to connect with the culinary traditions of Liguria. It’s a celebration of simple ingredients transformed into something extraordinary through skillful technique and a love for good food. Each bite is a journey to the Italian Riviera, a reminder of the beauty of simplicity and the joy of sharing good food with loved ones. This recipe is more than just instructions; it’s an invitation to experience a culinary adventure, to challenge yourself in the kitchen, and to create a dish that will become a cherished memory. Enjoy the process, savor the flavors, and let the spirit of Liguria inspire your cooking!