Name: Italian Focaccia di Recco
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 3/4 cup warm water (plus more if needed); 2 tablespoons olive oil (plus extra for brushing); 10 oz fresh crescenza or stracchino cheese (or substitute with very soft mozzarella or cream cheese); Coarse sea salt, for topping

Why You’ll Love Italian Focaccia di Recco Recipe

Focaccia di Recco is unlike any other focaccia you’ve had. Instead of a thick, bread-like texture, it offers ultra-thin layers of dough that bake into a crackly shell surrounding creamy, molten cheese. It’s:

Authentic and traditional
Surprisingly easy to make at home
Ideal for cheese lovers
Ready in under an hour
Perfect for entertaining or snacking

Whether you’ve tasted it in Liguria or are discovering it for the first time, this recipe delivers that crave-worthy combination of crispy edges and gooey center every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
salt
warm water
olive oil
crescenza or stracchino cheese (or soft mozzarella/cream cheese as substitutes)
coarse sea salt

Directions

In a large mixing bowl, combine the flour and salt. Gradually add warm water and olive oil, stirring until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Divide the dough into two equal portions. Cover both with a damp towel and let them rest for 30 minutes at room temperature.
Preheat the oven to 480°F (250°C). Lightly oil a large baking sheet or pizza stone.
Roll out one portion of the dough as thinly as possible without tearing. Place it on the prepared baking sheet.
Dot the surface evenly with small spoonfuls of cheese, leaving a slight border.
Roll out the second dough portion equally thin and lay it over the cheese. Press the edges to seal and trim any excess dough.
Gently stretch the top layer to remove air pockets. Poke a few small holes in the top to allow steam to escape.
Brush the surface with olive oil and sprinkle with coarse sea salt.
Bake for 7–10 minutes, or until the top is golden and crisp and cheese is bubbling.
Slice and serve immediately while hot.

Servings and timing

Servings: 6 slices
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Calories: Approximately 320 kcal per serving

Variations

Herb-Infused Dough: Add chopped rosemary or thyme to the dough for an herby aroma.
Garlic Oil Finish: Brush with garlic-infused olive oil instead of plain for extra depth.
Different Cheeses: Try taleggio, brie, or even ricotta for a twist.
Truffle Touch: Drizzle with a bit of truffle oil before serving for a gourmet touch.
Whole Wheat Dough: Substitute half the flour with whole wheat for a heartier crust.

Storage/Reheating

Storage: Focaccia di Recco is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating: To restore the crisp texture, reheat slices in a 400°F (200°C) oven for 5–7 minutes. Avoid microwaving as it may turn the dough soggy.

FAQs

What is the difference between Focaccia di Recco and regular focaccia?

Focaccia di Recco is thinner, crispier, and filled with cheese, while traditional focaccia is thicker, breadier, and often topped with herbs and olive oil.

Can I make this recipe without crescenza or stracchino?

Yes, you can substitute with soft mozzarella or cream cheese, though the flavor and texture will differ slightly.

Is Focaccia di Recco vegetarian?

Yes, it typically contains no meat or animal-based rennet in the cheese, but always check your cheese label if strict vegetarian.

Can I prepare the dough in advance?

Yes, you can prepare the dough up to 24 hours ahead and refrigerate it. Let it come to room temperature before rolling out.

Do I need a pizza stone to make this?

No, a baking sheet works well. However, a pizza stone helps achieve a crispier base.

Can I freeze Focaccia di Recco?

It’s not recommended to freeze fully assembled focaccia, but you can freeze the dough separately for up to 1 month.

Why is my dough tearing when I roll it?

The dough may not be rested enough. Letting it rest for 30 minutes relaxes the gluten, making it easier to stretch.

Can I use gluten-free flour?

Yes, but texture and stretchability may be affected. Choose a gluten-free flour blend suitable for dough recipes.

What makes Focaccia di Recco authentic?

The use of ultra-thin dough and crescenza cheese are traditional elements of the authentic Ligurian recipe.

Is this suitable as a party appetizer?

Absolutely. Its crisp texture and gooey cheese make it a crowd-pleaser when cut into bite-sized pieces.

Conclusion

Focaccia di Recco is a testament to the elegance of Italian simplicity—just a few ingredients come together to create something truly magical. Whether you’re sharing it at a gathering or savoring it solo, its crisp exterior and molten cheese filling are sure to impress. Once you’ve tasted it fresh out of the oven, you’ll find yourself coming back to this timeless Ligurian classic again and again.