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You are here: Home / Recipes / Baking / FOCACCIA DI RECCO

FOCACCIA DI RECCO

May 15, 2011 By Manu 50 Comments

Focaccia di Recco

This focaccia is typical of a little town called Recco which is near Genoa, in Liguria.  It is not the same focaccia that you would normally see.  It is not thick and fluffy, as it is not made with yeast but it hides a very tasty and creamy “secret” inside: stracchino.  Stracchino is a soft cheese made from cow’s milk, and it tastes divine.  This focaccia reminds me of a wonderful weekend spent in Liguria with my best friends when I was in high school… we had so much of this focaccia!  This is one of those dishes that I have never seen here in Australia… a few months ago I found the original recipe on the internet and thought of giving it a try.  I have reduced the amount of stracchino: 1 kg of cheese for 500 gms of flour seemed a bit too much even for a cheese lover like me.  You can try to make it the original way and I am sure it will taste fantastic, but I can assure you that 500 gms is plenty to enjoy this focaccia and will halve your calorie intake.

 

 

Ingredients for 4 persons:
500 gms flour
50 ml extra virgin olive oil
250 ml water
500 gms stracchino cheese
Salt and extra virgin olive oil to brush on the top

Put the flour, extra virgin olive oil and water in a mixer with a dough hook and knead well into a smooth dough.  Let it rest for 1 hour.

Divide the dough into 8 balls of the same size.

Roll the first 4 into very thin circles.  Do that by using a rolling pin first and then by gently pulling the dough with your fists.  It has to be very thin, almost transparent.  Put each rolled circle into a pan.

Cut the stracchino cheese into small pieces and place them on top of the rolled dough.

Now roll the other 4 balls of dough in the same way and use them to cover the focaccia.  Cut off any extra dough and press it well on the sides to seal the dough but leave it loose on the top, like you see in the pictures.

Make small holes all around the top of the focaccia by pinching the dough with your fingers.

Brush the top with lots of extra virgin olive oil and sprinkle some salt.

Bake in a preheated fan forced oven at 250°C for 10-12 minutes or until golden brown.

Focaccia di Recco

Focaccia di Recco

Slice it and eat it warm.

Focaccia di Recco

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Filed Under: Baking, Mains, Pizza Tagged With: focaccia, Italy, Recco, stracchino

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Comments

  1. muppy says

    May 15, 2011 at 8:51 pm

    This looks incredible!! That is alot of cheese 🙂

    Reply
  2. Hester Casey - Alchemy says

    May 15, 2011 at 9:23 pm

    Manu, that looks amazing. I love focaccia and this is a very unusual version. Isn’t it amazing how such few ingredients can produce such a spectacular bread.

    Reply
  3. Eugenia says

    May 15, 2011 at 9:44 pm

    Oh wow!! What a beautiful focaccia! Unfortunately stracchino uncommon here in UK, I will try it with some other type of soft cheese. ciao!

    Reply
  4. Kate from Scratch says

    May 15, 2011 at 10:00 pm

    Well, it doesn’t get better than that. Classic and delicious. bread and cheese awesomeness …my favorite. I’ll take 2. 😉

    Great Post!

    Reply
  5. Parsley Sage says

    May 15, 2011 at 10:08 pm

    Love this focaccia! Never seen it made like this before and it sounds so good 🙂 Thanks for sharing!

    Reply
  6. Marsha @ The Harried Cook says

    May 15, 2011 at 11:20 pm

    I have never seen focaccia made like this, but it looks and sounds divine! That is a lot of cheese, but I am not complaining 🙂 there is no such thing as too much cheese, is there? 🙂 I have been on a bread making frenzy this last few weeks and I think I should attempt a focaccia next! Thanks for the inspiration 🙂

    Reply
  7. Sandra's Easy Cooking says

    May 15, 2011 at 11:47 pm

    Oh my goodness..I am in LOVE with this Focaccia!!! Amazing Manu!!!!

    Reply
  8. Erin @ Dinners, Dishes and Desserts says

    May 16, 2011 at 3:50 am

    I have seen your name on a couple blogs this week – I linked to you from Kate from Scratch. Now I know why I have seen it – this looks amazing! I will be following you now for sure! Thanks

    Reply
    • Manu says

      May 18, 2011 at 9:30 pm

      Thanks Erin!!! That’s so sweet of you! <3

      Reply
  9. Liz says

    May 16, 2011 at 5:00 am

    Manu, this sounds heavenly! I can only imagine the cheesy goodness…so wonderful!

    Reply
  10. chopinandmysaucepan says

    May 16, 2011 at 5:08 am

    This focaccia looks so simple to make with your instructions using so few ingredients. And I love the thin crust!

    Reply
  11. Tiffany says

    May 16, 2011 at 9:01 am

    That looks like the most perfect snack/dinner/lunch/brunch! I bet it’s all about the cheese, no? Mmmmmm 🙂 Happy Sunday!

    Reply
  12. Lorraine @ Not Quite Nigella says

    May 16, 2011 at 3:27 pm

    ooh look at all of that cheese! I think I’d love this very much thankyou Manu! 😉

    Reply
  13. CHANDRABALI says

    May 16, 2011 at 5:28 pm

    Wish stayed close by :-(…..never had one but it looks so yummy. Just few ingredients n the outcome is just wow….

    Reply
  14. Jill@MadAboutMacarons says

    May 16, 2011 at 9:21 pm

    I love focaccia and had no idea there was another kind like this one. Looks just cheesy and fabulous. Another dream recipe, Manu, with amazing shots!

    Reply
  15. Gourmantine says

    May 16, 2011 at 9:44 pm

    Manu, this looks amazing, all that cheese on thin crust… makes me hungry…

    Reply
  16. daksha says

    May 17, 2011 at 1:28 am

    Hi! manu, Great post, very informative and such an inspiration! first look focaccia here same like paratha but after see process oh great……very good for children i like this try some time.

    Reply
  17. Tina(PinayInTexas) says

    May 17, 2011 at 1:50 am

    Very simple yet so mouthwatering! I will include this in my “recipes to try” list!
    Btw, I want to pass on The Sisterhood Of World Bloggers Award to you for being such a good blog friend! Check it out on thispost.
    Best regards!

    Reply
  18. Martha (MM) says

    May 17, 2011 at 5:45 am

    Incredible, amazing, scrumptious, sinfully delicious. Now if only I could reach through my computer screen to share!

    Reply
  19. Nami @ Just One Cookbook says

    May 17, 2011 at 6:46 am

    Manu…. I want this right now! I love crispy thin foccacia (never had one)! Haha, 1kg is a lot! Hm, who’s the person taking a picture of stretchy dough? LOL. I love looking at the smooth big ball of dough and then stretch… what a fun cooking step. I enjoyed reading the cooking show.

    Reply
  20. kankana says

    May 17, 2011 at 4:12 pm

    Manu … This is new to me and I am totally loving it. It doesn’t even look that complicated to make. I have to look for that cheese and make it. Can this cheese be replaced by any other cheese ?

    Reply
  21. Nuts about food says

    May 17, 2011 at 5:44 pm

    You were envious of the foccaccia (store bought) in the picture of my post and the whole time this was brewing in your mind? Who do you think is envious now??

    Reply
  22. Giulietta @ Alterkitchen says

    May 17, 2011 at 8:49 pm

    Whenever I go to Liguria (it’s very near) I always stop for a piece of focaccia di Recco (I love stracchino, too.. Ma che te lo dico a fare?!), but now I have a nice excuse to make it at home! Thanks!

    Reply
    • Manu says

      May 17, 2011 at 8:56 pm

      Giuliaaaa, sei troppo fortunata a vivere da quelle parti……. 🙂 I love food from Liguria!

      Reply
      • Giulietta @ Alterkitchen says

        May 18, 2011 at 6:00 am

        I love it, too.. Pesto, trofie, focaccia (di Recco or “normal” one.. but I finally found the recipes for both of them), but especially “pansotti di borragine con salsa di noci” (mouth-watering).
        Tomorrow I’ll try your Focaccia di Recco, then I’ll let you know 🙂

        Reply
        • Giulietta @ Alterkitchen says

          May 20, 2011 at 6:37 am

          Just a word… FABULOUS! 🙂

          Reply
  23. PolaM says

    May 18, 2011 at 12:06 am

    Speechless…. This looks like it came out of a Ligurian oven!

    Reply
  24. Beth Michelle says

    May 18, 2011 at 10:21 pm

    Oh yum! this looks so cheesy and delicious. I love how thin it is! Your photos always make me so hungry!

    Reply
  25. Katherine says

    May 19, 2011 at 6:06 pm

    Oh wow I want this right now! As if focaccia could get any better… I don’t know if I will be able to get stracchino where I am. Do you think I could substitute mozzarella or another cheese? Your step by step pictures/instructions are great, thanks!

    Reply
    • Manu says

      May 19, 2011 at 10:54 pm

      Hi Katherine! Stracchino would be the perfect cheese for this focaccia, but if you cannot find it, in this case I would probably substitute it with a full cream cream cheese (not the easily spreadable one). Mozzarella would not melt enough for this recipe. Let me know how it comes out with the cream cheese. 🙂

      Reply
  26. Paolo - quatrofromaggio says

    June 4, 2011 at 3:43 pm

    Manu, I can’t believe I missed this post. Focaccia di Recco is one of my absolute favorites. I only found out about it while travelling through Liguria, as it’s almost completely absent from the rest of Italy. Thanks for the recipe, I never thought I could make this at home. Luckily, I do find Stracchino in Vancouver, as it would be hard to replace. The closest to it is probably Quark or baking cheese, but they’re definitely not the same thing.

    Reply
    • Manu says

      June 6, 2011 at 9:34 pm

      Di niente Paolo… fammi sapere che ne pensi se provi a farla! 🙂

      Reply
    • Eleonora says

      June 29, 2013 at 7:01 am

      I’m from Vancouver and am having the hardest time finding Stracchino here; can I ask where you find it?

      Reply
      • Manu says

        June 29, 2013 at 4:02 pm

        Hi Eleonora! I find it in many shops (both imported and local), but I am in Sydney – Australia. Unfortunately I have no idea if you can find it in Vancouver. 🙁

        Reply
  27. Lana says

    September 15, 2011 at 7:46 am

    I have been only to Abbruzzo and Roma, but I think I know how this dough tastes, as we have somethimg similar in the Balkans (the difference is that all of the balls would be rolled into one really thin circle the diameter of the table, filled with various fillings, both sweet and savory, rolled, and then made into a spiral and baked).
    Now I cannot wait to try your focaccia and pretend that I visited Liguria:)
    BTW, I love the photo of the dough in your hands!

    Reply
    • Manu says

      September 16, 2011 at 8:45 pm

      hehehe I am always amazed by the similarities among different countries! :-)))) That dish that you talk about sounds soooo delicious Lana! Thinking of you and THANK YOU so much for stopping by! Sending you LOTS of love! <3

      Reply
  28. Cate says

    November 29, 2011 at 8:06 am

    I just have to make this!! I am heading off to Italy next year on my foodie dream vacation – spending a week cooking in Positano. I am so glad I have found your sight, I’m going to love exploring it more, and experimenting with your recipes.

    Reply
  29. Cate says

    December 3, 2011 at 1:18 pm

    I made these last night – they were the best!!! I didn’t take any photos – I was busting to eat them!!! Absolutely delicious – thank you Manu!!!! I will be back for more recipes!

    Reply
  30. Caterina says

    February 2, 2012 at 4:59 am

    Ciao Manu, ma per la focaccia di recco che farina usi? La 00 và bene? Sono proprio curiosa di farla, nel vederla mi è venuta l’acquolina!!!

    Reply
    • Manu says

      February 2, 2012 at 7:29 am

      Ciaoooooo Cate!! <3
      Si, io uso la farina normale… la 00 o quella per pizza vanno bene! Fammi sapere come viene! 🙂
      Un bacione a te e famiglia! <3

      Reply
    • Simone says

      March 18, 2012 at 10:25 pm

      I would recommend using a strong flour, W330 or W350. Weak flours like the “0” (circa W250), are not suitable for this since they are not elastic enough.

      Reply
  31. J @ ... semplicemente j ... says

    April 16, 2012 at 11:48 am

    Manu, can this recipe be halved and still have a good outcome?

    Non trovo lo stracchino qua … pensi che sia meglio usare mascarpone o taleggio?

    Reply
    • Manu says

      April 16, 2012 at 7:52 pm

      Ciao!! Forse con il mascarpone e’ piu’ simile all’originale… magari con un po’ di sale 😉 Anche se col taleggio non sarebbe affatto male! Fammi sapere come ti viene!!! 🙂

      Reply

Trackbacks

  1. Focaccia Di Recco | Food Frenzy says:
    May 15, 2011 at 9:00 pm

    […] http://www.manusmenu.com Digg this post Recommend on Facebook Share on faves Share via MySpace Share on Orkut Share with Stumblers Tumblr it Tweet about it Buzz it up Email a friend | Posted in .Recipe, Appetizers & Snacks, Bread, Cheese, Main Dish | Tags: cheese, focaccia, stracchino […]

    Reply
  2. Una formaggiosa bontà… la focaccia di Recco | Alterkitchen Una formaggiosa bontà… la focaccia di Recco | Un'altra cucina… la mia! says:
    June 28, 2011 at 1:13 am

    […] nell'efficacissima ricetta di Manuela di Manu's Menu per preparare l'amatissima focaccia di Recco.La ricetta è molto semplice da preparare, non richiede lunghi tempi di attesa (la pasta non […]

    Reply
  3. Cheesy and delicious: focaccia di Recco | Alterkitchen Cheesy and delicious: focaccia di Recco | Another kitchen… my kitchen! says:
    June 28, 2011 at 1:38 am

    […] foodie friends' blog to keep me posted, I came across the perfect recipe to prepare my beloved focaccia di Recco, by Manuela from Manu's […]

    Reply
  4. Cetrella restaurant review — Just One Cookbook says:
    June 29, 2011 at 5:02 pm

    […] just so happened that two of Nami’s blogger friends also featured similar foccacia recently (Manu and Giulia) in their blogs.  Giulia mentioned in her blog it’s very difficult to find […]

    Reply
  5. Local food-hero: Italian Continental Stores | Feeding Time Blog says:
    June 30, 2014 at 11:39 pm

    […] They are probably the biggest Italian deli in this country with over 6000 products on their shelves. The Italian Continental Stores is by far the biggest delicatessen I have ever seen and it’s just my luck that they’re here in Maidenhead. They had Stracchino cheese and I made my Foccacia di Recco. A Genoese friend also told me that I should be making it with Manitoba flour, and so next time I visit I shall see if they stock this also. For the uninitiated and those who haven’t watched Jenny Morris Cooks the Riviera (which is where I learned about it) – Focaccia di Recco is not your typically thick and bouncy slab of bread. It is in fact a speciality of the region of Liguria in Genoa, and made famous by a restaurant called Manuelinas. It’s a thin and crispy treat filled with Stracchino cheese and is made with unleavened dough. You can find an excellent tutorial on how to make Foccacia di Recco here at Manus Menu. […]

    Reply
  6. Italy on a Plate - The Week in Italian Food: May 22, 2011 - Food Lover's OdysseyFood Lover's Odyssey says:
    March 4, 2015 at 1:09 am

    […] Focaccia di Recco – Recipe and photo how-to on making this very different Ligurian focaccia from the town of Recco – Manu’s Menu […]

    Reply
  7. Olasz sajtos lepény | Életszépítők says:
    August 23, 2017 at 8:01 am

    […] és recept a www.manusmenu.com leírása alapján: B. Csánk Györgyi, Csak mert szeretem kreatív […]

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