Focaccia di Recco

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Focaccia di Recco is a quick, no-yeast cheesy bread made from flaky thin sheets of dough stuffed with creamy cheese and baked until golden and crispy. All you need is bread flour, olive oil, salt, water, and stracchino cheese.

Prep Time20

Cook Time6

Inactive Time1 15

Total Time1 41

Servings: servings

Calories: 342kcal

Author: Karishma Pradhan

Equipment

1 Metal Pizza Pan 14-inches to 16-inch rounds will all work; or 1 (9-inch by 13-inch quarter sheet baking sheet)
Rolling Pin

Ingredients

260 g bread flour plus more for dusting
2 teaspoons Diamond-Crystal Kosher Salt if using any other type of salt, use only 1 teaspoon
158 g water
25 g extra-virgin olive oil plus more for topping
9 ounces stracchino cheese or 7 ounces stracchino and 2 ounces taleggio, see notes
2 ounces taleggio optional, see notes
1 tablespoon chopped rosemary leaves optional

US Customary - Metric

Instructions

Mix dough: In a large bowl, combine 260 g bread flour and 2 teaspoons Diamond-Crystal Kosher Salt. Make a well in the center of the flour, and add 158 g water and 25 g extra-virgin olive oil. Slowly begin incorporating some of the flour into the water with a fork, then knead with your hands for 1 - 2 minutes until a shaggy dough forms. Continue mixing until no dry bits remain (dough will be sticky).
Autolyse: Cover dough for 15 minutes to allow the dough to hydrate. Then, dust a wooden surface with flour, and knead dough until smooth, about 2 - 4 minutes. Divide into two equal pieces and let rest for 1 hour.
Note: If the dough feels sticky, you can knead in up to 1 tablespoon extra flour. Don't worry about this too much though; as long as it's well-dusted when rolling, you'll be fine.
Preheat oven: 30 minutes before the dough is done resting, set a rack in the middle of the oven and preheat to 525℉ (or your oven’s highest setting up to 525℉).
Roll: On a floured work surface, roll out one piece of dough to the same diameter as your pan (if using a 13-inch by 9-inch pan, make a 13-inch by 9-inch rectangle). If the dough springs back, let it rest for 30 seconds or so, then continue rolling.
The dough should be very thin, almost translucent. If it still feels slightly thick, continue rolling until almost translucent. Don't worry if it's too large for the pan, you'll cut off the excess.
Note: The high amount of oil and high-protein bread flour makes this dough much more stretchy than other doughs, so it's less prone to ripping. That said, I recommend dusting the surface with flour and flipping the dough every now and then to prevent sticking.
Top: Gently stretch and lay the dough over the pan. Top the dough with 9 ounces stracchino cheese (and the optional 2 ounces taleggio) and 1 tablespoon chopped rosemary leaves (if using).
Seal: Roll out the other piece of dough to the same size and stretch over the top of the pan. Trim any excess overhang, then press and seal the two layers of dough together. Make sure the dough is snug against the cheese with no large air pockets.
Note: For best results, press the two pieces of dough together to flatten the edge so it's the same thickness as the middle.
Using scissors, poke several holes across the top, each about a quarter, to allow steam to escape.
Bake: Brush the top with 2 teaspoons extra-virgin olive oil, then bake in the oven for 6 - 10 minutes or until the top is golden brown and the cheese is melted and bubbly. Remove from the oven and cool for a minute or two before slicing and serving.
Serve immediately.

Notes

Stracchino Cheese: Stracchino (also known as Crescenza) is a creamy cheese with a mild flavor and a slight tang; texture-wise, it's kind of like brie. It typically comes in 7-ounce containers, so I call for one (7-ounce) container plus 2 ounces of Taleggio so you don't have to waste another container. You can also just use 7-ounces of cheese for a slightly less cheesy version.

You can purchase this cheese at Eataly or other specialty Italian stores (I like Nonno Nanni brand), but if you can't find it, try a 50/50 mix of Taleggio and the inside of a wheel of brie. Though Taleggio has a stronger, funkier flavor, it'll still be delicious.

The traditional recipe actually calls for 14 ounces Stracchino, but my recipe testers preferred the less cheesy version. You're welcome to try all 14 ounces, though!

Storage: This focaccia is best enjoyed immediately, but if you do have leftovers, you can store them in an airtight container in the fridge for 2 - 3 days. Wrap in foil and reheat in a 350℉ oven for 5 - 10 minutes until warmed through.

Nutrition