Focaccia di Recco is a rustic Italian flatbread stuffed with cheese. As per legend, this dish was created by the citizens of Recco when there were in hiding with whatever basic ingredients available on hand.
With change and adaptation, we find this in every bakery as a thin focaccia filled with melty cheese and rolled out as thin as possible. While the shape can be round or rectangle, the important factor is the dough must stretch as thin as possible.
This flatbread is mostly done with bread flour, while we can easily make it with all purpose flour as well. So during my weekend marathon when I had to make pizzas as well for the kids, I decided I would do one portion as this. It was really super hit as the flatbread is thin and tends to be crispy.
I adapted this from here and the recipe gives you 3 to 4 focacce as per the recipe. The original cheese used stracchino or Crescenza cheese, I simply replaced it with a mix of Mozzarella, Pizza Cheese and Cheddar. I baked and cooked on tawa as well. The measurement given below will make 3 to 4 numbers.
In A to Z International Flatbreads
Focaccia di Recco
3 cups All Purpose Flour / Bread flour
3/4 cup Water
1/2 cup Olive oil plus more for greasing and drizzling
2 tsp Salt plus more for sprinkling
1 /2 cup Mozzarella
1 /2 cup Pizza Cheese
1/ 4 cup Cheddar
How to make Focaccia di Recco
In a bowl, take the flour, salt, olive oil, and combine well.
Slowly add water to the bowl and knead to a soft dough. Continue kneading for 10 more minutes and let it rest. When you poke, the dough should bounce back. Wrap in cligfilm and let it rest for 2 to 3 hours.
Preheat the oven to 210 C, and grease a baking sheet or a round pizza tray with olive oil.
Divide the dough into 4 even pieces. When you are rolling one piece, keep the rest covered.
Roll out the dough ball using a rolling pin on a floured surface. Then start stretching it carefully with your hands.
Like this roll out another ball to the same size.
Place the grated cheese on one disc and completely cover the second one over this. Seal on sides well so that the cheese doesn’t ooze out.
Prick on top for the steam to escape. Drizzle the top with a bit of oil and sprinkle with a pinch of salt. Bake for 7 minutes, until lightly golden brown and the cheese has melted.
Continue with the rest like the above and serve right away.
I even cooked this on griddle and it came out very well!