Thin, crispy, light, and quick to make… with a minimal number of ingredients that won’t keep the kids waiting!
Ligurian Focaccia “Recco”
I’ll admit right away that in the original recipe, Crescenza cheese is used, which practically melts, but I couldn’t find a solution to this (the main photo shows the original cheese)… That’s why I use my homemade Stracchino cheese.
You will need:
- 250g High-quality flour
- 25g Olive oil
- 125g Water
- Salt
- 300g Stracchino or another soft and easily meltable cheese.
In a bowl, mix the flour, salt, and add water and olive oil.
Knead until you have a homogeneous mixture.
Cover and set aside for 40 minutes at room temperature.
Then, divide the dough into 2 equal parts.
Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit).
Roll out the first portion very thinly and place it on a baking sheet lined with parchment paper. (I recommend rolling out the dough directly on the parchment paper, but first, sprinkle the paper with flour).
Next, cover the dough with the cheese and roll out the second portion of dough very thinly as well.
Cover with cheese and make incisions on the surface.
Brush with olive oil and sprinkle lightly with salt.
Bake for 12-15 minutes at 250 degrees Celsius (482 degrees Fahrenheit). (Ideally, at 270 degrees Celsius, but it’s challenging to achieve such a temperature in a home oven.)
