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Recco Focaccia recipe from of 16-06-2011 [Updated on 05-04-2019]
The Recco focaccia is a focaccia with cheese formed by two very thin layers of unleavened bread dough made exclusively with flour, water, salt and olive oil, which is stuffed with crescenza. Focaccia with Recco cheese is a Ligurian specialty, originally from the municipality of Recco and which has its origins in the era of the Crusades when the farmers took refuge in the hinterland, to escape the attacks of the pirates, brought with them a few ingredients such as flour , salt, oil and cheese and with these they "invented" this focaccia which today is one of the symbols of Ligurian cuisine. It had been a while that I had been thinking about trying to make this focaccia at home, so I got to work and this was the pleasant result;)
- Ingredients for a 30x40 pan:
How to make focaccia di recco
Place the flour in a bowl and pour the extra virgin olive oil and salt into it
Gradually add the water, working the dough until all the flour has been absorbed.
Work until the dough is soft and smooth, then form a ball and let it rest covered with a cloth for an hour.
After letting the dough rest, divide it in two and spread the pastry on a floured surface in a very thin way.
Sprinkle the baking sheet with oil and lay the pastry. Cut the crescenza into small pieces and distribute them on the pastry at regular intervals.
Roll out a second sheet and cover the growth layer.
Seal the edges of the focaccia well and sprinkle everything with a drizzle of oil and salt. With your fingers, pinch more points of the dough, forming holes of about 1 centimeter in size.
Bake the cheese focaccia at 220 degrees in a preheated oven and cook for 20 minutes.
Let the Recco focaccia cool, then cut into slices and serve.