Focaccia Di Recco Recipe
Traditional Stracchino focaccia cheese from imported Recco
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Ingredients
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Dough
Filling & Finish
Method
Dough
- 1
Proof yeast and combine
If your yeast is active dry, dissolve it in 1/2 cup warm water (about 105–115°F / 40–46°C) and let sit 5–7 minutes until foamy. If using instant yeast, mix it directly into the flour. In a large mixing bowl combine flour and salt and whisk to blend. Make a well, add the yeast (or proofed yeast with its water), remaining water, and 2 tablespoons olive oil.
- 2
Knead dough
Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth, elastic and slightly tacky. Alternatively, use a stand mixer with dough hook on medium speed 6–7 minutes.
- 3
First rise
Coat a clean bowl with 1 tablespoon olive oil, place the dough in the bowl, turn to coat, cover tightly with plastic wrap or a damp kitchen towel, and let rise at room temperature until doubled, about 60–90 minutes depending on ambient temperature.
- 4
Divide and rest
Gently deflate the dough and divide it into two equal pieces (this recipe yields two thin sheets for a 12x16-inch pan or two smaller rounds). Shape each into a smooth ball, coat lightly with oil, cover, and rest 20–30 minutes to relax the gluten so it can be stretched very thin.
- 5
Stretch first layer
Prepare a 12x16-inch rimmed baking sheet by drizzling with 1 tsp olive oil and spreading it thin. On a very lightly floured surface (or between two large sheets of lightly oiled parchment), take one dough ball and begin stretching with your fingers from the center outward, rotating as you go, until you have a very thin sheet roughly the size of the pan. Gently transfer the dough into the pan, working from the center to the edges so the dough covers the pan with a slight overhang; press into corners and up the rim slightly.
Filling & Finish
- 6
Assemble with cheese
Slice or tear the Stracchino into thin discs or long strips about 1/8–1/4-inch thick. Spread an even layer of cheese over the stretched dough in the pan, leaving a 1/2-inch border all around. The traditional Recco focaccia has a generous, continuous layer of cheese but avoid overstuffing—aim for about 8 oz for a 12x16 pan.
- 7
Stretch second layer and seal
Stretch the second dough ball as thin as the first. Carefully place it over the cheese-covered layer. Pinch and seal the edges well so the cheese is enclosed, and trim any excessive overhang. Using your fingertips, gently dimple the top surface all over to create small pockets and ensure contact between layers; do not press so hard that you burst pockets.
- 8
Final olive oil and salt
Brush or drizzle the top with the remaining 1 tablespoon olive oil plus a little more if desired so the surface is lightly glossy. Sprinkle coarse sea salt evenly and a little freshly ground black pepper.
- 9
Bake
Preheat oven to 475°F (245°C) with a rack in the middle. Place the pan on the hot rack and bake 10–14 minutes, rotating once if your oven has hot spots, until the crust is puffed, blistered in places, and deeply golden. Watch carefully near the end to avoid burning; the internal cheese should be melted and oozing when pierced.
- 10
Rest and serve
Remove from oven and let rest 3–5 minutes so the cheese sets slightly. Cut into squares or wedges and finish with an extra drizzle of olive oil, a sprinkle of coarse sea salt if desired, and serve warm as an antipasto or starter.
