Focaccia de Recco is a flatbread from the Ligurian region of Italy, situated on the Italian Riviera. Liguria is best-known for the focaccia that likely comes to mind when you picture focaccia—thick, airy bread positively drenched in olive oil and sprinkled with flaky salt. Many flavor variations abound, but this is the most classic version of focaccia. While focaccia de Recco comes from the same region, it is so far from that other version (much beloved by me as well).
Legend has it at this version dates back to the Third Crusade. When invaders were raiding the coast, the citizens of Recco took refuge inland in the mountains. They made do with what little they had on hand, including flour, oil, salt, and cheese. Thus, focaccia de Recco was born—and it hasn’t changed much since.
I had some challenges when recreating this recipe. First, the original recipe from Nancy Silverton that inspired this whole adventure down the wormhole was not available at the time, though you can now get it in her cookbook, Chi Spacca. Also, as mentioned, finding this type of cheese was very difficult; when I did source it, using solely stracchino caused the entire pie to become wet, uncrisping the crispy bottom. The cheese layer almost disappeared (don’t ask me to explain how), so I went back to the original L.A. Times article I read about this whole fantastical flatbread and read that Nancy uses something in between stracchino and mozzarella. So guess what? That’s what I did! I combined the two cheeses and called it a day. Key to keeping the sog away from your focaccia is to cube the mozzarella, then press it on paper towels between two heavy objects to remove even more water. 
For all the fanfare here, this is a very simple recipe to make. The dough is incredibly forgiving—tears in the dough are no big deal and encouraged in some respect! You can easily pinch the dough back together if needed, and the rippled, imperfect top is part of its charm.
Bon appétit and enjoy! 
Focaccia de Recco
- Yield: one 10-inch focaccia 1x
Description
Crisp, unleavened flatbread sandwiched with gooey cheese and doused in olive oil—a recipe originating from the Ligurian town of Recco in Italy!
Ingredients
100 mL (scant 1/2 cup) water
1/4 cup extra-virgin olive oil, plus more for greasing pan and drizzling
1 teaspoon kosher salt
1–1/2 cups (180 grams) bread flour, plus more for rolling
4 ounces high-quality fresh mozzarella, cubed into small dice
4 ounces Crecenza-Stracchino cheese
Flaky sea salt, for sprinkling
Instructions
- Combine the water, olive oil and 1/2 cup (60 grams) of the flour in a medium mixing bowl. Using a wooden spoon, stir together until completely smooth. Add the remaining 1 cup (120 grams) of flour in spoonfuls, mixing after each addition, until combined. Turn the dough out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. The dough should bounce back when you poke it. Place in a clean, lightly-greased bowl, cover, and let rest at room temperature for 2 hours.
- Preheat the oven to 500°. If you have a baking steel or baking stone, place on the bottom shelf of the oven. Grease a round pizza pan with olive oil.
- Spread the cubed mozzarella on a sheet pan or plate, lined with paper towels. Place a paper towel on top and press for at least 30 minutes with a heavy skillet or press to remove as much water as possible.
- In the bowl of a food processor, combine the mozzarella and Crecenza cheese and process until completely smooth and combined.
- Divide the dough in half. Working with one half at a time on a lightly floured surface, roll the dough into a thin, rough circle large enough to cover the pizza pan. You can use your hands to stretch the dough as needed. The dough should be rolled as thin as possible. Transfer to the prepared pizza pan. Spoon dollops of the cheese mixture all over the top of the dough. Roll out the second piece of dough in the same way. Lay this over the cheese-filled dough, folding the edges over and pinching to close all the way around. Using your fingers, tear several small holes over the top of each cheese mound. Brush olive oil over the top of the dough and sprinkle with flaky sea salt. Transfer to the oven, placing directly on the baking steel or stone, if using. Bake for 10 to 12 minutes, rotating the pan halfway through baking, until the dough is crisp and starting to brown. Turn on the broiler, move the dough to the top shelf closest to the heating element and broil for 1 to 2 minutes, until golden brown. Remove from the oven and allow to cool for 5 minutes before cutting. Drizzle with extra-virgin olive oil before serving.
Notes
Inspiration: Focaccia de Recco on food52.com
*Traditionally, the only cheese inside this focaccia is stracchino, but I’ve found that because this is a soft, buttery cheese, it can almost completely “disappear” inside the bread once melted. I’ve included some fresh mozzarella to account for this. However, you can absolutely use 8 ounces of stracchino total and exclude the mozzarella. If you do this, you can skip the food processor step above (#4).
**This recipe is easily doubled. Just be sure to cut your dough into four equal pieces once rested and double the cheese quantity.
***Don’t be tempted to put too much cheese into your focaccia! It will sog out the bottom crust so much that your focaccia will basically be inedible. Trust me, I’ve done it.
- Category: Breads, Cheese, Italian