Focaccia di Recco col Formaggio IGP

Focaccia di Recco col Formaggio IGP is a traditional Ligurian specialty made from a simple dough of soft wheat flour, extra‑virgin olive oil, water, and salt, filled with fresh soft cheese. It consists of two extremely thin sheets of dough enclosing a generous layer of melted cheese.

Unlike typical Italian focaccias, this version is distinctive for its extreme thinness and its creamy, melted cheese filling.

Another key feature is the cheese itself: mild, pleasantly tangy, and beautifully creamy.

Origin

Recco is a small coastal town in Liguria, Italy, historically known as a fishing port and admired for its Riviera coastline. It is especially famous as the birthplace of this unique focaccia.

On 14 January 2015, the Ministry of Agricultural, Food and Forestry Policies announced that the regulation granting Protected Geographical Indication (PGI) status to Focaccia di Recco col Formaggio had been published in the Official Journal of the European Union, officially entering it into the EU register of PDO and PGI products.
Source: https://www.masaf.gov.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/8268

Disciplinare (Italian):

English reference:

If any terms are unfamiliar, please refer to the Glossary of the terms.

🧪 Theory

Dough Formula

  • Wheat flour type 00 Manitoba (high strength)
  • 60% hydration
  • 1.5% salt
  • 10% extra‑virgin olive oil

Filling

  • 100% Crescenza cheese (same amount of the calculate flour)

Tools & Notes

  • Use a rolling pin, then finish by hand-stretching (wrap the dough around your fists).
  • Traditional tin‑plated copper baking pans are recommended.

👩‍🍳 Procedure

  1. Kneading
    Mix and knead all dough ingredients until smooth and elastic.
  2. Staglio (Dividing)
    Divide the dough into portions that fit your baking pans.
    • Calculate dough weight per tray using a thickness factor of 0.35.
    • Split each portion into two parts:
      • 3/5 for the bottom layer
      • 2/5 for the top layer
    • Alternatively, use the calculator by splitting the thickness factor into 0.21 + 0.14 = 0.35, as shown in the example.
  3. Rest
    Let the dough rest for at least 20–30 minutes, preferably 1 hour or more for easier stretching.
  4. Forming the Base
    Roll out the first portion very thinly and gently place it on the baking tray, avoiding air bubbles.
  5. Adding the Cheese
    Distribute Crescenza cheese in small, even pieces across the entire surface.
  6. Forming the Top Layer
    Roll out the second portion and cover the full surface.
  7. Creating the “Breaches”
    Gently press with your fingers over each mound of cheese to create small openings.
    Trim excess dough using the rolling pin.
  8. Seasoning
    Drizzle a little extra‑virgin olive oil over the surface and sprinkle a light pinch of salt.

🔥 Cooking

Electric Stone Oven

  • Bake at 270–320 °C, with the top element (“cielo”) set very low.
  • Cooking time: 4–7 minutes.
  • Example setting (Effeuno P134HA): 320 °C, 15% top, 100% bottom (platea).

Gas Pizza Oven

  • Preheat until the stone reaches 320 °C.
  • Reduce flame to minimum and keep focaccia away from direct flame.

Kitchen Electric Oven

  • Set to maximum temperature (usually 250–300 °C).
  • Place the pan on the lowest rack.

🎥 Related Video

https://youtu.be/zhjufashMj4

Scroll to Top