After watching them make it in front of me so many times, I had to give it a try. It doesn’t look like the focaccia most of us are used to, but come to find out, “focaccia” simply means any flatbread cooked in a hearth, and varies region to region.
This particular example hails from Recco, and is nothing more than some Stracchino cheese trapped in between two, super-thin layers of dough. The dough is nothing more than flour, water, olive oil, and salt; but thanks to a very hot oven, and this probably ancient technique, some serious flatbread magic happens.
As I confess in the video, I was scared to use too much cheese, but I’ll use more next time. At Farina, you can see a thin layer of the molten Stracchino oozing out between the layers. My Crescenza cheese was basically absorbed, but while you couldn’t see it, you could certainly taste it, and it was amazing.
The obvious question is, can you add other fillings to this? Yes, but don’t. It’s perfect…as long as you find the cheese. Please, find the cheese (no substitutions will be offered #toughlove).
By the way, I’m officially recommending the quarter sheet pan seen herein, which is what they use in the restaurant, but I think a round tart pan would work as well. In fact, from what I see online, the round pan seems to be the standard. I can’t wait to try this again, and sincerely hope you give it go as well. Enjoy!
Ingredients for 2 small or 1 large Focaccia di Recco
*2 cups all-purpose flour (9.5 by weight)
1/2 cup plus 2 tbsp water
1 tbsp olive oil
3/4 tsp fine salt
*use enough flour to form a soft, but not too sticky dough. Knead for about 5-6 minutes to from a smooth, elastic dough. Let rest 1 hour at room temp.
12 oz Crescenza or Stracchino cheese (6 oz for each focaccia)
Bake at 500 degrees F.for about 6-7 minutes, or until well-browned