🧀 Focaccia di Recco
Focaccia di Recco is a paper-thin Ligurian flatbread made from an unleavened dough of flour, water and olive oil, stretched into two sheets with soft, tangy stracchino cheese between them. Baked very hot, it turns crisp and blistered on top while the cheese melts into creamy pools. It is cut into squares and eaten straight from the oven.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g flour
- 130 ml water
- 30 ml olive oil
- 1/2 tsp salt
- 400 g stracchino cheese
Method
- Mix the flour, water, 2 tbsp oil and salt into a smooth, elastic dough; rest it 30 minutes.
- Divide in two and stretch one half paper-thin over an oiled round tray.
- Dot the stracchino over it in small pieces.
- Stretch the second half equally thin, lay it on top and tear small holes in it.
- Drizzle with the remaining oil and a pinch of salt.
- Bake at 270 °C (or as hot as your oven goes) for 8–10 minutes until golden in spots.
How to make it lighter
- Use 300 g stracchino instead of 400 g for a lighter filling.
- Share one tray between four and add a large green salad.
- Brush the top with oil rather than drizzling — 1 tbsp olive oil ≈ 120 kcal.
History
It is tied to the town of Recco on the Genoa coast, where local tradition says it was being made by at least the Middle Ages. Today the name 'Focaccia di Recco col formaggio' is protected as an IGP product in the EU.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →