Focaccia di Recco Recipe | Italian Cheese-Stuffed Focaccia

This thin focaccia is stuffed with soft, melty cheese! A Ligurian specialty invented in Recco, this thin and crispy flatbread is a must-try recipe. The dough needs to be stretched very, very thin, which is easier than you might think provided you seek out a high-gluten flour.

Focaccia di Recco | Cheese-stuffed Thin Italian Focaccia

Watch the Pasta Grammar recipe where we make this recipe here:

For this recipe, you will need:

• 3 1/3 cup (400 g) high-gluten flour

• 2 teaspoons (10 g) salt

• 7 ounces (210 ml) water

• 4 1/2 teaspoons (20 ml) extra-virgin olive oil

• Crescenza or stracchino cheese for filling (about 10 ounces or 300 g), cut into small chunks. Alternatively, you can make a "quattro formaggi" focaccia by replacing the cheese with roughly equal parts of chopped gorgonzola, chopped taleggio, grated Swiss cheese, and grated Parmigiano Reggiano.

For topping, you will need:

• 2 teaspoons (9 ml) extra-virgin olive oil

• 2 tablespoons (30 ml) water

• A pinch of salt

In the bowl of a stand mixer, combine the flour, salt and water. Mix with a hook attachment at low speed for about two minutes. Add the olive oil.

Continue to mix until the oil is incorporated. Increase the speed to medium and continue to mix for about 5 minutes.

Remove the dough from the mixer and knead by hand for a few minutes, or until smooth and consistent. Cover in plastic wrap and let it rest for 30 minutes at room temperature.

Meanwhile, generously brush a 15x10-inch baking tray with olive oil. After the dough has rested, cut it in half. Keep one half set aside, wrapped in plastic, while you work on the other.

Preheat and oven to 485 degrees F (250 C).

Roll the dough out with a rolling pin until it is large enough to be draped over both hands. Pick the dough sheet up and begin to gently stretch it out. We recommend watching the video above to see the technique.

In the end, it should become so thin that it's partially transparent. When in doubt, it's not thin enough. Take care to stretch it out evenly. It should end up being quite a bit large than the baking sheet. If the dough tears a little bit, just pinch the hole shut and keep going! This process seems daunting, but if you use the right flour the dough will be very forgiving.

Drape the sheet of dough over the baking tray and gently press it down so it lies flat and flush. Spread chunks of cheese across the dough.

Now, repeat the rolling and stretching process with the other half of the dough. Drape this second sheet over the cheese and press it down to remove and air pockets.

Press and seal the edges together, and trim the excess dough away. The best way to do this is to roll a rolling pin along the edges of the tray, applying plenty of pressure. This will simultaneously seal and trim the edges.

Tear several holes in the top sheet of dough to prevent air expansion. Finally, make a mixture of 2 tsp. olive oil, 2 tbsp. water and a pinch of salt. Brush this across the top of the focaccia.

Bake for 7 to 8 minutes or until the top begins to brown. Slice and serve hot! (Although we should note that it's still pretty darn good cold). Buon appetito!