Focaccia di Recco is a traditional Ligurian flatbread made with paper-thin layers of dough and filled with luscious, creamy cheese. Unlike the thicker, dimpled focaccia many are familiar with, this version is light, crisp, and almost pastry-like, thanks to its delicate dough and minimal ingredients. It’s baked until golden and bubbling, then served hot for an incredibly satisfying bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup warm water (plus more if needed)
2 tablespoons olive oil (plus extra for brushing)
10 oz fresh crescenza or stracchino cheese (or substitute with very soft mozzarella or cream cheese if unavailable)
Coarse sea salt, for topping
Directions
I start by mixing the flour and salt in a large bowl. Then, I slowly add the warm water and olive oil until a soft dough forms.
After kneading the dough on a floured surface for about 5–7 minutes, I make sure it’s smooth and elastic.
I divide the dough in half, cover it with a damp towel, and let it rest for 30 minutes at room temperature.
While the dough rests, I preheat my oven to 480°F (250°C) and lightly oil a baking sheet or pizza stone.
I roll one half of the dough as thinly as possible and place it on the prepared baking surface.
Then, I drop spoonfuls of crescenza cheese evenly over the dough, leaving a small border.
I roll out the second dough half and lay it carefully over the cheese, sealing the edges and trimming any excess.
I gently stretch the top layer to remove any air bubbles, then poke a few small holes to let steam escape.
After brushing the top with olive oil and sprinkling with coarse salt, I bake it for 7–10 minutes, or until it turns golden and the cheese is bubbling.
I slice and serve it right away while it’s still hot and melty.
Servings and timing
This recipe makes 6 slices.
Prep Time: 45 minutes
Cooking Time: 10 minutes
Total Time: 55 minutes
Calories per serving: 320 kcal
Variations
While crescenza or stracchino is traditional, I sometimes use a mix of cream cheese and mozzarella when I can’t find the original cheeses. For a herby twist, I like to sprinkle a bit of chopped rosemary or thyme on top before baking. If I want extra depth of flavor, I drizzle a touch of truffle oil over the top just before serving.
Storage/Reheating
Focaccia di Recco is best eaten fresh out of the oven. However, if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place slices on a baking sheet in a 375°F (190°C) oven for about 5–7 minutes until the cheese is warm and the crust re-crisps. I avoid microwaving, as it makes the dough soggy.
FAQs
What is the difference between Focaccia di Recco and regular focaccia?
Focaccia di Recco is much thinner and has a crispy texture, with a cheese filling between two paper-thin layers of dough. Traditional focaccia is thicker, breadier, and typically topped rather than filled.
Can I make the dough ahead of time?
Yes, I sometimes prepare the dough a day ahead and keep it wrapped in the fridge. I let it come to room temperature before rolling it out.
What can I substitute for crescenza cheese?
If I can’t find crescenza or stracchino, I go for very soft, mild cheeses like cream cheese or a fresh mozzarella (not the dry, shredded kind). A combination of both also works well.
Do I need a pizza stone to make this?
No, a regular baking sheet works just fine. That said, I’ve found that using a preheated pizza stone gives a slightly crisper bottom crust.
Why do I need to poke holes in the top dough?
Poking small holes helps steam escape during baking, which keeps the layers from puffing up too much and ensures the top stays crisp.
Conclusion
Focaccia di Recco is one of those recipes that proves simplicity can be spectacular. With just a few ingredients and a little technique, I’m able to create something deeply satisfying and authentically Italian. Whether I’m sharing it as an appetizer or indulging in a warm slice straight from the oven, it always delivers that perfect balance of crisp, flaky dough and rich, melty cheese.
Recipe:
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Italian Focaccia di Recco
- Total Time: 55 minutes
- Yield: 6 slices
- Diet: Vegetarian
Description
Focaccia di Recco is a traditional Ligurian flatbread made with ultra-thin layers of dough and a creamy cheese filling. Baked until golden and crispy, it offers a delightful contrast of textures and bold, cheesy flavor in every bite.
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup warm water (plus more if needed)
2 tablespoons olive oil (plus extra for brushing)
10 oz fresh crescenza or stracchino cheese (or substitute with soft mozzarella or cream cheese)
Coarse sea salt, for topping
Instructions
- In a large bowl, mix the flour and salt.
- Slowly add warm water and olive oil, mixing until a soft dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Divide the dough in half, cover with a damp towel, and let rest for 30 minutes at room temperature.
- Preheat the oven to 480°F (250°C) and lightly oil a baking sheet or pizza stone.
- Roll out one half of the dough as thinly as possible and place it on the prepared surface.
- Drop spoonfuls of cheese evenly over the dough, leaving a small border.
- Roll out the second half of the dough and place it over the cheese, sealing the edges and trimming excess dough.
- Gently stretch the top layer to remove air bubbles and poke a few small holes to let steam escape.
- Brush the top with olive oil and sprinkle with coarse salt.
- Bake for 7–10 minutes or until golden and the cheese is bubbling.
- Slice and serve immediately while hot.
Notes
Best eaten fresh from the oven for optimal texture.
Use a combination of cream cheese and mozzarella if traditional cheeses are unavailable.
Sprinkle rosemary or thyme on top before baking for a herby twist.
Drizzle truffle oil on top after baking for added flavor.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a 375°F (190°C) oven for 5–7 minutes to re-crisp the crust.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
