Focaccia di Recco

If you are in the mood for something special, then this is for you. Although part of the name may sound familiar, the appearance, structure, and taste will be quite different! I am talking about the ”focaccia” al formaggio di recco. 

What is it

In truth, Focaccia di Recco bears no resemblance to a focaccia. We all know that focaccia is a leavened dough with various toppings, while Focaccia di Recco resembles a cheesy round/square semi-crispy pancake.  This is due to the absence of yeast in the dough. The dough is made with very little water, making it easier to process later. Other than that, it contains only salt and oil. 

Thanks to Manitoba flour– a type of flour with high protein content, typically from the Manitoba region in Canada – the dough can be stretched to a wafer-thin consistency. Once stretched, the dough is traditionally placed in a round, oiled copper pan. However, it’s worth noting that any pizza pan will work just as effectively. Traditionally it would be baked in wood-fired ovens at high temperatures, typically above 300°C (572°F), to quickly crisp the dough while melting the cheese inside. 

Preferably, this pizza is made in an oven with a higher heat setting at the top (662°F/350°C ) and lower heat setting at the bottom (356°F/180°C). It can also be done without, in that case you need to place the focaccia at the bottom of the oven so it is closest to the heat source and bake at 482°F/250°C  

 This focaccia is generously topped with stracchino/crescenza cheese, which serves as the main seasoning. Another sheet of thin dough is placed on top of the cheese and is provided with some breathing holes. All that is needed now is a generous drizzle of extra virgin olive oil and a hot oven. The focaccia is served hot from the oven. The cheese should be warm and creamy to enjoy it at its best.

The origin of the Focaccia di Recco

Focaccia di Recco, often simply referred to as Focaccia di Recco, has an origin story deeply rooted in the Ligurian tradition, specifically from the town of Recco, near Genoa, Italy. 

All the way back in the 12th century, if not earlier, the Focaccia di Recco came to existence when the people of Recco had to flee their homes and hide in the hills. With limited resources, they were unable to make their usual foods. This is when they invited this type of focaccia, using the most basic ingredients available to them. They would add cheese from their herds, and cook the focaccia on hot stones and makeshift ovens, created from the ruins.

This dish remained a local secret for centuries, primarily known only to the inhabitants of Recco and the surrounding area. However, it gained official recognition in 2012 when it was granted Protected Geographical Indication (PGI) status by the European Union. 

Methods

When making the dough for Focaccia di Recco, the ingredients are typically mixed using the direct method. This is a straightforward technique where all ingredients—flour, water, oil, and salt—are combined and mixed together at once to form the dough.

Tools

Knowing that the Focaccia di Recco was originally created with makeshift tools & ovens, you won’t be surprised that you don’t need very complex tools to create it. Here’s an overview of the tools you’ll need to create your own Focaccia di Recco:

• Bowl for kneading
• Dough container with lid
• Pizza pan
• Rolling pin
• Brush for oiling the pan
• Workbench
• Knive
• Oven
• Spatula
• Pizza cutter

Ready to bring the rich tradition of Focaccia di Recco into your kitchen? Click here if you want make pizza dough.

By Safia Abali