Everyone knows “Recco focaccia”, but perhaps not everyone knows that “Recco” is the name of the town where this delight is prepared!
For the delicacies cooked here, the city is also known as the gastronomic capital of Liguria, a well-deserved title.
But you must know that there’s a dispute about focaccia di Recco: not every focaccia with cheese can boast of this name, but only (ATTENTION!) those produced in the municipalities of Recco, Avegno, Sori and Camogli !!
So let’s hope that my Ligurian favorites will forgive me if I called focaccia “di Recco” the one I cooked, especially after I even added pesto!
Come on, I did it in good faith, as a lover of home recipes which I am and with great admiration for them, and I assure you that she is very greedy!
MAKES 4-5 FOCACCIA
READY IN 1 h
3 cups all-purpose flour
1 cup water
4 tablespoons extra virgin olive oil
Salt to taste
1 lb 7 oz Stracchino cheese (fresh cheese)
4 tablespoons pesto sauce (click for my recipe)
Extra virgin olive oil to taste
Salt to taste
STEP 1: MAKE THE DOUGH
In a large bowl mix togheter: all-purpose flour, water, salt and extra virgin olive oil. Knead by hands until smooth.
STEP 2: LET THE DOUGH REST
Cover the dough with plastic wrap and let it rest for 30 minutes (at least!).
STEP 3: ROLL OUT THE DOUGH
Divide the dough into 8-10 equal parts and roll them out as thin as possible!
STEP 4: FILL THE FOCACCIA
Grease the baking pan with oil, then place one sheet of dough
and cover it with Stracchino cheese and pesto sauce.
Cover the cheese with another layer of dough (seal the edges by pinching the dough and cut the excessdough off ).
Sprinkle with salt and oil and finally cut some holes into the top layer of the focaccia to let the steam come out while cooking.
STEP 5: COOK
Cook focaccia for 7-8 in preheated oven at 250°C (or more!).
getBready & enjoy your meal