Focaccia di Recco Recipe

Flour: The base of the dough, providing structure and texture.

Water: Used to hydrate the flour and form the dough.

Olive oil: Adds richness and helps to create a tender crust.

Salt: Enhances the flavor of the dough.

Stracchino cheese: A soft, creamy cheese that melts beautifully inside the focaccia.

When rolling out the dough, ensure it is as thin as possible without tearing. This will help achieve the traditional crispiness of Focaccia di Recco. Additionally, when spreading the stracchino cheese, make sure it is evenly distributed to avoid any uneven melting. Finally, sealing the edges properly is crucial to prevent the cheese from oozing out during baking.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the focaccia a chewier texture, similar to traditional focaccia di Recco.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough denser.

• lukewarm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the dough.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for baking.

• olive oil - Substitute with canola oil: Canola oil is another neutral-flavored oil that can be used in place of olive oil.

• salt - Substitute with sea salt: Sea salt can add a slightly different mineral flavor and texture to the focaccia.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can provide a different texture and flavor distribution.

• stracchino cheese - Substitute with cream cheese: Cream cheese has a similar creamy texture, though it is slightly tangier than stracchino.

• stracchino cheese - Substitute with mozzarella: Fresh mozzarella can be used for its mild flavor and creamy texture, though it is less tangy than stracchino.

• Allow the focaccia di Recco to cool completely at room temperature before storing or freezing. This helps to maintain its texture and flavor.

• For short-term storage, wrap the focaccia tightly in plastic wrap or aluminum foil. Place it in an airtight container to prevent it from drying out. Store at room temperature for up to 2 days.

• If you plan to keep the focaccia for a longer period, freezing is the best option. First, cut the focaccia into individual portions. This makes it easier to thaw only what you need.

• Wrap each portion tightly in plastic wrap, ensuring there are no air pockets. Then, place the wrapped portions in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of its freshness.

• When you're ready to enjoy the focaccia, thaw it in the refrigerator overnight. This gradual thawing process helps to preserve its texture.

• To reheat, preheat your oven to 180°C (350°F). Place the thawed focaccia on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through.

• For a quicker option, you can also reheat the focaccia in a microwave. Place a damp paper towel over the focaccia to keep it moist and microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a crispier texture, you can reheat the focaccia in a skillet. Heat a non-stick skillet over medium heat, add a small amount of olive oil, and place the focaccia in the skillet. Cook for a few minutes on each side until warmed and crispy.

• Avoid storing the focaccia in the refrigerator for extended periods, as this can cause it to become stale and lose its delightful texture.

• Preheat your oven to 180°C (350°F). Place the leftover focaccia di Recco on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes until it's warmed through and the cheese is melty again.

• For a quicker method, use a skillet. Heat a non-stick skillet over medium heat. Place the focaccia in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through, until the cheese is gooey and the crust is crispy.

• If you have an air fryer, preheat it to 160°C (320°F). Place the focaccia in the basket and heat for about 5-7 minutes. This method will keep the crust crispy while warming the cheese perfectly.

• For a microwave option, place the focaccia on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking frequently to ensure the cheese is melted and the bread is warm.

• If you prefer a steam method, place the focaccia on a plate and cover it with a microwave-safe bowl. Add a small amount of water to the plate to create steam. Microwave on medium power for 1-2 minutes. This will keep the focaccia moist and the cheese melty.

• Mixing bowl: Use this to combine the flour, water, olive oil, and salt to form the dough.

• Measuring cups: Essential for accurately measuring the water and olive oil.

• Measuring spoons: Necessary for measuring the salt.

• Kitchen scale: Useful for weighing the flour and cheese to ensure precise quantities.

• Wooden spoon: Handy for initially mixing the dough ingredients together.

• Stand mixer: Optional, but can be used to knead the dough until it is smooth and elastic.

• Rolling pin: Needed to roll out the dough into thin sheets.

• Baking sheet: Place the rolled-out dough on this for baking.

• Parchment paper: Line the baking sheet with this to prevent sticking.

• Pastry brush: Useful for brushing olive oil on the dough if desired.

• Oven: Preheat and bake the focaccia in this.

• Knife: Use to divide the dough into two equal parts.

• Spatula: Helpful for spreading the stracchino cheese evenly on the dough.

Prepare ingredients in advance: Measure and set aside flour, water, olive oil, and salt before starting.

Use a stand mixer: Save time by using a stand mixer to knead the dough until smooth and elastic.

Preheat the oven early: Start preheating your oven to 220°C (428°F) while you prepare the dough.

Roll dough simultaneously: Roll out both dough sheets at the same time to speed up the process.

Use parchment paper: Place the dough on parchment paper for easy transfer to the baking sheet.