Focaccia di Recco with Cheese

Ingredients

• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 200g (7 oz) stracchino cheese (or crescenza cheese) 200g (7 oz) stracchino cheese (or crescenza cheese)
• 100g (3.5 oz) grated Parmesan cheese 100g (3.5 oz) grated Parmesan cheese
• 1/2 teaspoon sea salt 1/2 teaspoon sea salt
• 150ml (2/3 cup) warm water 150ml (2/3 cup) warm water
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and warm water. Mix until a smooth dough forms. Cover the bowl with a damp cloth and let it rest for 30 minutes.
2. 2.
   Preheat the oven to 250°C (480°F).
3. 3.
   Divide the dough into two equal portions. On a lightly floured surface, roll out each portion into a thin rectangular shape.
4. 4.
   Place one layer of dough onto a baking sheet lined with parchment paper. Spread the stracchino cheese evenly over the dough, leaving a small border around the edges.
5. 5.
   Sprinkle the grated Parmesan cheese over the stracchino cheese.
6. 6.
   Carefully place the second layer of dough on top of the cheese filling. Press the edges together to seal the focaccia.
7. 7.
   Drizzle the top of the focaccia with olive oil and sprinkle with sea salt.
8. 8.
   Bake in the preheated oven for about 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing into squares or rectangles.
10. 10.
    Serve warm and enjoy!

Treat your ingredients with care...

• Stracchino cheese — If you can't find stracchino cheese, you can substitute it with crescenza cheese, which has a similar texture and flavor.
• Parmesan cheese — For the best flavor, use freshly grated Parmesan cheese instead of pre-packaged grated cheese.
• Sea salt — Use a coarse sea salt to sprinkle on top of the focaccia before baking. It adds a nice crunch and enhances the overall taste.

Tips & Tricks

• To achieve a thin and crispy crust, make sure to roll out the dough as thinly as possible.
• Experiment with different types of cheese fillings, such as mozzarella or fontina, to add variety to the dish.
• Serve the Focaccia di Recco with a side of fresh arugula or a simple mixed green salad for a refreshing contrast.
• If you prefer a more intense flavor, add a sprinkle of dried oregano or rosemary on top of the cheese filling before sealing the focaccia.
• Leftover Focaccia di Recco can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Focaccia di Recco warm, either as an appetizer or a main course. Cut it into squares or rectangles and enjoy it on its own or with a side salad.

Presentation advice

To enhance the presentation, drizzle a little extra olive oil on top of the baked focaccia and sprinkle some fresh chopped herbs, such as parsley or basil, for a pop of color.