Back to list

Best Easy Focaccia di Recco Recipe

Name: Best Easy Focaccia di Recco Recipe
Total time: 35 min
Yield: 110 g
Ingredients: all-purpose flour 2 cups; stracchino cheese 12 oz; water 1 cup; extra-virgin olive oil 3 tbsp; sea salt 1 tsp

Paper-thin crispy dough sandwiching molten stracchino cheese is Recco's legendary flatbread. This vegetarian mediterranean street food is high protein and irresistible for family sharing.

Cook 35 min Difficulty NORMAL 330 kcal

#vegetarian #mediterranean #high protein

Image coming soon

Ingredients

Main ingredients

all-purpose flour 2 cups
stracchino cheese 12 oz
water 1 cup
extra-virgin olive oil 3 tbsp

Seasonings/Sauce

sea salt 1 tsp

Nutrition summary

Carbohydrates 33 g 40%

Protein 13 g 16%

Fat 14 g 44%

Serving size 110g

Cooking steps

1

Combine flour and sea salt in a mixing bowl, then gradually add water while stirring. Mix until a rough dough forms.
2

Drizzle in olive oil and knead the dough on a lightly floured surface for 10 minutes, aiming for a smooth, elastic texture.
3

Divide dough in half; roll each piece as thin as possible (almost translucent) using a rolling pin. Precise thinness ensures trademark crispiness.
4

Lay one sheet onto a baking tray brushed lightly with olive oil. Scatter stracchino cheese evenly on top, leaving a small border.
5

Cover with the second sheet, pinching the edges to seal and poking a few holes across the surface to prevent bubbling. Bake in a preheated 480°F oven for 8–10 minutes until golden and crisp.

Personalized Q&A

Q. What's the key ingredient that defines Focaccia di Recco's flavor and texture?

Stracchino cheese is the essential ingredient in this recipe. Its creamy, soft melt gives Focaccia di Recco its signature gooey center, contrasting with the crisp thin dough. Without stracchino, the dish loses both its unique flavor and texture identity.

Q. What heat and timing techniques ensure the focaccia turns crisp and the cheese melts properly?

Baking at a high temperature—480°F—is crucial: it quickly crisps the paper-thin dough without drying it out, while simultaneously melting the stracchino into a luscious filling. Bake for 8–10 minutes and watch closely to prevent overbrowning.

Q. How can I avoid soggy or tough focaccia?

Roll the dough as thin as possible and distribute the cheese evenly. Poking holes in the top layer allows steam to escape, preventing excess moisture buildup and ensuring your focaccia stays light and crisp. Overkneading or under-baking can result in a tougher texture.

Q. What are the nutrition highlights for this focaccia per serving?

Each 110g serving of Focaccia di Recco delivers about 330 kcal, 33g carbohydrates (40%), 13g protein (16%), and 14g fat (44%). The protein comes primarily from stracchino cheese, making this a high-protein vegetarian Mediterranean option.

Best Easy Focaccia di Recco Recipe

AI 영양사 앤디