What a delightful and indulgent Italian flatbread! Focaccia di Recco, also known as Recco-style cheesy flatbread, is a classic Italian dish originating from the town of Recco in the province of Milan. This traditional flatbread is made with a simple dough, topped with a rich and creamy Stracchino cheese, and baked to perfection. Here’s a recipe to make this delicious Focaccia di Recco:
Ingredients:
For the dough:
- 1 1/2 cups (190g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 1 cup (240ml) lukewarm water
- 2 tablespoons olive oil
For the filling:
- 8 ounces (225g) Stracchino cheese, sliced
- 1/4 cup (60g) grated Parmesan cheese
- 1 tablespoon olive oil
- Fresh thyme leaves, chopped (optional)
Instructions:
- Make the dough: In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add the lukewarm water and mix until a shaggy dough forms. Add the olive oil and continue to knead the dough for about 10 minutes, until it becomes smooth and elastic.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prep the filling: Slice the Stracchino cheese into thin strips. Grate the Parmesan cheese.
- Assemble the focaccia: Preheat the oven to 400°F (200°C). Punch down the dough and roll it out into a thin sheet, about 1/4-inch (6mm) thick. Place the dough on a baking sheet lined with parchment paper.
- Add the filling: Arrange the sliced Stracchino cheese on one half of the dough, leaving a 1-inch (2.5cm) border around the edges. Sprinkle the grated Parmesan cheese on top of the Stracchino cheese. Fold the other half of the dough over the filling, pressing the edges to seal.
- Bake the focaccia: Brush the top of the focaccia with olive oil and sprinkle with chopped fresh thyme leaves, if desired. Bake the focaccia for about 20-25 minutes, or until it’s golden brown and the cheese is melted and bubbly.
- Serve: Remove the focaccia from the oven and let it cool for a few minutes. Slice the focaccia into wedges and serve warm.
Tips and Variations:
- Use high-quality ingredients, such as fresh yeast and high-quality cheese, for the best flavor and texture.
- Add some chopped ham or prosciutto to the filling for a salty, savory flavor.
- Use a different type of cheese, such as mozzarella or gorgonzola, instead of Stracchino cheese.
- Add some fresh herbs, such as rosemary or oregano, to the filling for a fragrant flavor.
- Make the focaccia ahead of time and store it in the refrigerator for up to 2 days. Reheat it before serving.
The Science Behind the Focaccia:
- The use of yeast in the dough allows the focaccia to rise and gives it a light, airy texture.
- The high moisture content of the Stracchino cheese helps to keep the focaccia moist and flavorful.
- The Parmesan cheese adds a salty, nutty flavor to the focaccia.
- The folding of the dough over the filling helps to create a crispy, golden-brown crust.
