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Focaccia di Recco
  • Bread
  • medium
  • 6
  • 30 minutes, plus 2 hours resting time



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Focaccia di Recco is a cheese-stuffed unleavened focaccia from the Ligurian town of Recco. As of June 2012, the dish became an Italian IGP product, so here is an unofficial recipe! You'll have to visit the region to taste the real thing. Stracchino can be found in good Italian delis.


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  • 400g of strong bread flour
  • 150ml of water, room temperature
  • 10g of salt
  • 50ml of olive oil
  • 250g of stracchino
  • flaky sea salt, to finish
  • extra virgin olive oil, to brush
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Combine the water, oil and salt and stir to dissolve the salt
Stir in the flour bit by bit until you have a soft dough
Knead the dough for ten minutes. It should be smooth and elastic when ready. Place in a greased bowl and cover with clingfilm, then leave to rest for 2 hours
Once rested, preheat the oven to 250°C/gas mark 9. Divide the dough in half. Roll out one half to around 2mm thick.
Carefully transfer the rolled out dough to a greased baking tray
Carefully spread out the cheese evenly, then roll out the other half of the dough to an equal thickness and carefully lay on top. Pierce the top of the dough a few times with a knife to prevent it ballooning out during cooking
Pinch the edges to form a seal so the cheese doesn’t melt out. Brush with a little extra virgin olive oil and sprinkle with crunchy sea salt
Bake in a very hot oven for 10–15 minutes
Slice and serve straight away whilst the cheese is stringy and melted
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