Focaccia di Recco
Here’s a name drop I don’t deserve: Many years ago I attended Slow Food’s Terra Madre food conference in Turin, Italy. I happened to be standing in line to get a slice of freshly-made focaccia di Recco, and next to me stood Alice Waters.We watched the bakers stretch impossibly thin sheets of rolled-out dough over a giant circle of the same paper-thin dough topped with gobs of fresh stracchino cheese, then crisp and melt everything in a pizza oven before slicing it and handing over wedges.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cup “00” pizza flour ((approximate))
- 1 pinch salt
- 5 ounces water
- 2 tsp olive oil
- 1 pound crescenza cheese
- salt
Instructions
- 1
Make a dough: Place flour and a pinch of salt in a bowl, making a well in the center. Add olive oil and water and mix to combine into a soft but pliable dough. You may need more or less flour until you get a nice pizza dough consistency. Divide and shape into two balls, cover with a towel and set aside. Preheat oven to its hottest setting, at least 485 degrees.
- 2
Roll dough out very thin. Place on a parchment-lined sheet pan, round or rectangular. Spoon gobs of cheese evenly all around, then top with a second layer of thinly-rolled out dough and press to seal the edges. Brush with olive oil, sprinkle with salt, and pinch holes with your fingers all around. Bake for 12 minutes, slice and serve.