Focaccia di Recco

From the Ligurian town of Recco comes this paper-thin focaccia, a far cry from the dimpled loaves many know. Two nearly translucent sheets of dough cradle pockets of creamy stracchino, baked until the edges crisp and the center melts.

Serves 6 · 45 min prep · 15 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 3 1/2 cups 00 flour or all-purposePantry
• about 1 cup waterPantry
• 3 tbsp + more extra-virgin olive oilPantry
• 1 tsp saltSpices
• 12 oz stracchino or crescenza cheeseDairy

Instructions

1. 1Make a soft dough with flour, water, oil, and salt; rest 30 minutes.
2. 2Roll two paper-thin sheets. Lay one on an oiled pan.
3. 3Dot with cheese, cover with second sheet, seal edges, tear a few steam vents.
4. 4Brush with oil and salt; bake very hot until blistered and golden.
5. 5Cut into squares; eat warm.