Focaccia di Recco
A delicate, paper-thin Ligurian flatbread filled with a molten center of fresh stracchino cheese (often substituted with ricotta for home cooks) and savory prosciutto. The exterior shatters with a crisp, buttery crunch while the interior remains creamy and rich, offering a perfect balance of textures in every bite.
A little context
Originating from the town of Recco in the Liguria region of northwest Italy, this dish is not actually a traditional yeast-leavened bread but a savory pie made of unleavened dough stretched until translucent. It is deeply rooted in local tradition, historically eaten during the Feast of San Giovanni in June, though it is now available year-round in local bakeries. Authentic Focaccia di Recco relies on stracchino cheese, a soft, creamy cow's milk cheese, but many international recipes adapt it with ricotta and prosciutto to replicate the creamy texture and salty contrast.
Method
- 01
Mix the dough
In a large bowl, combine the flour, warm water, and salt. Mix with a sturdy spoon until a shaggy mass forms. Add the olive oil and continue mixing until incorporated.
- 02
Knead the dough
Turn the dough onto a lightly floured surface. Knead vigorously for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test. It should feel tacky but not sticky.
- 03
Rest the dough
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rest at room temperature for 1 hour. This relaxes the gluten, making it easier to stretch thin later.
- 04
Prepare the filling
While the dough rests, ensure the ricotta is well-drained to prevent a soggy focaccia. In a bowl, gently fold the ricotta, prosciutto strips, Parmigiano-Reggiano, salt, and pepper until just combined. Do not overmix.
- 05
Preheat the oven
Place your pizza stone or baking steel on the middle rack and preheat the oven to its highest setting (typically 250°C / 480°F) for at least 45 minutes. The heat retention is critical for the crust.
- 06
Divide and roll
Divide the rested dough into two equal portions. On a floured surface, roll one portion into a thin round, about 30 cm (12 inches) in diameter. It should be thin enough to see the shadow of your hand through it.
- 07
Fill the base
Carefully transfer the rolled dough to a piece of parchment paper. Spread the ricotta mixture evenly over the dough, leaving a 2 cm (¾ inch) border around the edge.
- 08
Seal the focaccia
Roll out the second portion of dough into a matching 30 cm (12 inch) round. Carefully place it over the filling. Pinch the edges firmly together to seal, then crimp the edges with your fingers or a fork to create a decorative border and ensure no filling escapes.
- 09
Score and oil
Using a sharp knife, make 2 or 3 small slits in the center of the top layer to allow steam to escape. Brush the entire top generously with extra virgin olive oil.
- 10
Bake
Slide the focaccia (still on parchment) onto the preheated stone. Bake for 15–20 minutes, rotating the pan halfway through, until the crust is golden brown with dark, blistered spots and the cheese is bubbling.
- 11
Cool and serve
Remove from the oven and let it rest on a wire rack for 5 minutes. This allows the cheese to set slightly so it doesn't run out when sliced. Cut into wedges and serve immediately while the crust is still shattering.
Pro tips
- ✦Drain the ricotta thoroughly; excess moisture is the enemy of a crisp crust.
- ✦Work quickly when rolling the dough to prevent it from shrinking back; if it resists, let it rest for 5 minutes and try again.
- ✦The dough must be stretched very thin; if it tears slightly, just pinch it closed before adding the filling.
- ✦Use the highest heat your oven can manage; this dish relies on intense bottom heat to cook the dough before the cheese dries out.
- ✦Serve immediately; this dish loses its textural contrast within 15 minutes of cooling.
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Substitutions
- fresh whole milk ricotta → stracchino or fontina cheese (stracchino is the authentic Ligurian choice; fontina melts similarly but is firmer.)
- prosciutto crudo → cooked pancetta or speck (adds a smokier, saltier profile if cured ham is unavailable.)
- all-purpose flour → 00 flour (Italian '00' flour creates a more tender, pliable dough ideal for stretching.)
Storage
Best eaten immediately. Leftovers can be stored in an airtight container in the fridge for 1 day; reheat in a 200°C (400°F) oven for 5 minutes to restore crispness. Does not freeze well as the texture of the thin crust degrades.
What to serve with it
- Crisp white wine such as Vermentino or Piglio from Liguria
- Simple green salad with lemon vinaigrette to cut the richness
- Roasted cherry tomatoes or grilled asparagus
FAQ
Can I make this ahead of time?+
You can prepare the dough and filling up to 24 hours in advance, but assemble and bake just before serving for the best texture.
Why is my focaccia soggy?+
This usually happens if the ricotta wasn't drained enough or if the oven wasn't hot enough to crisp the bottom dough quickly.
Do I need a pizza stone?+
A pizza stone or steel is highly recommended to mimic the traditional wood-fired oven floor, but a heavy inverted baking sheet preheated in the oven works as a substitute.
