Focaccia di Recco Bread Recipe
This thin, golden, cheese-filled bread recipe comes from Liguria, Italy, where it’s traditionally baked at blazing temperatures for a crisp finish. At home, the focaccia is prepared using a hot oven and a pizza stone or steel, yielding cracker-thin layers with bubbling cheese sealed inside.
Equipment
- Stand mixer with dough hook
- Pizza stone or baking steel
- 14- to 16-inch flat, rimless pizza pans
- Rolling Pin
Ingredients
- 3 cups plus 3 tablespoons ‘00’ flour plus more for dusting
- 1 cup warm water
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1½ teaspoons fine salt
- 7 ounces cow or buffalo milk mozzarella cheese torn into bite-size pieces
- Flaky sea salt such as Maldon, for topping
Instructions
- Mix the Dough: Add the flour, warm water, olive oil, and salt to a stand mixer bowl. Use the dough hook and mix on medium until the dough becomes smooth and elastic, about 10 minutes. Cover the bowl and let the dough rest for 15 minutes.
- Preheat Oven: Set your oven to 550°F, or the highest temperature it allows. If you're using a pizza stone or steel, place it inside the oven to preheat as well.
- Divide and Shape: Split the dough into four equal parts (around 5½ ounces each). Shape each into a ball, cover with an inverted bowl or damp towel to keep them from drying out. Lightly flour your surface and roll out one piece into a 10-inch circle.
- Stretch and Fill: Place one rolled-out dough circle onto a 14- to 16-inch round, rimless pizza pan. Gently stretch the dough so it reaches the edges and slightly hangs over. Scatter half the cheese across the dough.
- Top Layer and Seal: Roll another dough ball into a 10-inch round. Carefully stretch it over the cheese, letting it drape over the bottom piece. Let it extend about 1 inch past the pan’s edge. Use a rolling pin to seal the top and bottom dough layers, trimming the excess. Twist or pinch the edge to seal. Tear a few small holes in the top dough with your fingers to allow steam to escape.
- Bake: Slide the pan directly onto the hot baking stone or steel. Bake for 10 to 12 minutes, or until the focaccia is golden, crisp, and blistered on both sides.
- Serve: Remove from the oven and let it sit for a minute. Transfer to a cutting board, drizzle with olive oil, and sprinkle with flaky salt. Slice into squares or wedges. Repeat the process with the remaining dough and cheese to make a second focaccia.
Notes
- This focaccia is best enjoyed hot, fresh from the oven. Leftovers can be refrigerated for up to 2 days and reheated at 400°F on a parchment-lined sheet for about 5 minutes.
- Stretching the dough thin enough is key—it should be nearly translucent for the right texture.
- ‘00’ flour is preferred for its fine texture and high elasticity but can be substituted with all-purpose flour in a pinch.
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