This authentic Ligurian recipe, the Focaccia with cheese, is a specialty of Recco, in Italy, which is beloved by Italians young and old.
Its history dates back to the Third Crusade, when the farmers of Recco were obliged to seek refuge in the hinterland and the only things available to them were: water, bran flour, oil, and cheese. So, they created this delicious recipe, and since then, it became part of the local and gastronomic heritage.
In 1997, the brand “Authentic Focaccia with Cheese of Recco” was created. And since 1955 in Recco, the “Festa della Focaccia” is celebrated every year during the last week of May.
Here’s the recipe for an easy and authentic Foccacia di Recco!
Ingredients for the dough:
400g Manitoba Flour
40ml Extra Virgin Olive Oil
Ingredients for the filling:
30ml Extra Virgin Olive Oil
Mix room temperature water and oil in a carafe, and melt the salt.
Start to knead the ingredients, and add 1 spoon of flour at a time. Continue to knead until you obtain a smooth and elastic dough.
Move the dough onto a lightly oiled surface, and form a rectangular portion. Then, wrap it and leave it in the refrigerator for at least 2 hours.
Grease a baking tray with oil. Now, take the dough and divide it into two parts. Stretch out one part with a rolling pin until you form a puff pastry of 2mm. Transfer it on the baking tray, and stretch it to every corner and side.
Put some pieces of stracchino, slightly apart from each other, with the help of a spoon.
Stretch the other piece of dough and lay it down on the baking tray covering the cheese.
Remove the extra dough, and pinch the edges with your fingers. Next, distribute the oil and the salt on the surface.
Cook your Focaccia in a static oven at 250° for 15 minutes, or in a ventilated oven for 8-10 minutes.
Finally, serve the Focaccia hot, and savor how delicious it is!
Don’t miss the chance to taste the original Focaccia during our Milan Food Tour. You are going to love it!
Learn more about Italian food by joining a Fat Tire Tour in Milan, Florence, or Rome!
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