Recco-style focaccia with cheese
Dear friends, today we begin a collaboration with the website Viva La Focaccia, full of video recipes, ideas, hints and tips for those of us fond of the ‘white art’ (and more!). The site is run by our friend and colleague Victor, and it begins with this fabulous recipe for focaccia Recco-style, just for you! This cheese focaccia from the town of Recco is a delicious Ligurian specialty. Not many people know how to make it, but it’s not difficult: the ingredients you need are stracchino cheese and Manitoba flour, which has a high gluten content. Another important aspect concerns the temperature of the oven: turn it up to its maximum, 250 to 300°C degrees is fine. The high temperature will allow the bread to cook in just 7-8 minutes: the dough will have time to cook, while the cheese will melt but not dry out. The dough is easy to make. The difficulty is the arrangement of the dough in the tray, but with a bit of practice you can be an expert focaccia-maker just by following our instructions. To work!
Ingredients
* approximate values per serving
Preparation
Mix the water and oil. Add the salt and then add the flour gradually. Knead until the dough is elastic. Tightly cover it with cling film so that the surface is not exposed otherwise when you roll it out it will break up. Leave to rest for at least 2 hours. Grease a baking tray with a little oil. Sprinkle your work surface with flour. Cut out a cube of dough and roll it out evenly (no need to make it too thin, just down to a thickness of 2 cm). Take off your wristwatch and any bracelets and wet the back of your hands. Take the dough and place it on the backs of your hands and let its weight hang itself down. Spin the dough using the back of your hands so that the dough enlarges evenly. Arrange it on the baking sheet and spread it out so that it cover the base completely. Sprinkle the pieces of soft cheese across the surface of the dough. Make a second layer of dough using the same procedure and use it to cover the first cheese layer, making sure it hangs over the edge of the tray and is sealed well around the border. Press the edges down so that the top layer sticks well to the bottom layer, and use a knife or spatula to cut off the excess dough. Now make some holes in the upper layer of the dough so that the warm air can get out during cooking, otherwise it swells and burns. At this point I prefer to cover it and let it rest for a 30-60 minutes, but if you are in a hurry you can bake it right away. Before baking, the sprinkle the surface with salt and a little oil. Bake in the oven at as hot a setting as possible (280-300°C) for 7-9 minutes. Each oven has its own character, so you'll have to adjust the cooking time to suit your equipment.
Step by step
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Grease a baking tray
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Knead the dough
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Roll out the dough
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Knead the dough once again with your hands
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The dough should almost transparently thin
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Spread out the dough on the base of the baking tray
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Add the stracchino cheese
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Make the second layer of dough like the first
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Make some holes in the dough
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Cut off the excess dough
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Oil the surface
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Bake and serve
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Additional information
Focaccia with Recco Cheese and Stracchino
One of the tastiest variations of Focaccia with Recco Cheese is definitely the one that emphasizes the use of stracchino, a creamy and flavorful cheese. This preparation involves using abundant stracchino between two layers of dough, creating a gooey and irresistible filling. To achieve a perfect focaccia, it is essential to roll out the dough evenly and not forget to grease the pan well to prevent sticking. If you want an extra touch, you can add aromatic herbs like rosemary or oregano, which will give a delightful aroma to the dish. This version is ideal for those who love intense flavors and the soft texture of cheese, making every bite a true pleasure.
Focaccia with Recco Cheese in the Ligurian Style
Focaccia with Recco Cheese is a typical dish of Ligurian tradition, particularly appreciated in the Recco area. This regional variant stands out for its thin and crispy dough, which encloses a generous layer of stracchino inside. To prepare it authentically, it is important to follow the traditional recipe, which calls for the use of fresh, quality ingredients. The technique of rolling out the dough is crucial: it must be handled gently to avoid breaking the filling. Served hot, this focaccia is perfect as an appetizer or for a quick lunch, bringing to the table the unique flavor of Liguria and its culinary traditions.
Light Focaccia with Recco Cheese without Lard
For those who want a lighter Focaccia with Recco Cheese, it is possible to prepare it without lard, using only extra virgin olive oil. This light variant maintains the authentic taste of the dish but with a reduced caloric intake. By using Manitoba flour and stracchino, it is possible to achieve a soft dough and a gooey filling, without compromising on flavor. Additionally, alternatives such as using lean cheeses can be considered, which allow for maintaining creaminess without weighing it down. This version is ideal for those on a controlled diet but who do not want to give up the pleasure of a good focaccia.
Focaccia with Recco Cheese: Benefits and Calories
Focaccia with Recco Cheese, thanks to the ingredients used, offers some interesting benefits. Stracchino is rich in calcium and protein, essential for bone and muscle health. Moreover, extra virgin olive oil provides healthy fats that are beneficial for the heart. However, it is important to consider the calories: a serving of focaccia can contain about 300-400 calories, depending on the size and specific ingredients. For those who want to enjoy it without guilt, it is advisable to accompany it with a fresh salad or seasonal vegetables, thus balancing the meal and enriching it with fiber and vitamins.
Can Focaccia with Recco Cheese be Frozen?
Many wonder if it is possible to freeze Focaccia with Recco Cheese. The answer is yes, it can be frozen! To do this, it is advisable to let the focaccia cool completely before placing it in an airtight container or wrapping it in plastic wrap. This way, frost formation is prevented and the freshness of the product is maintained. When you wish to consume it, simply thaw it in the refrigerator and reheat it in the oven to restore its crispness. This practice is ideal for those who want to prepare in advance and enjoy a delicious focaccia at any time.