Focaccia di Recco Recipe - Allrecipes.com
Focaccia di Recco Recipe
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Focaccia di Recco (Italian Flatbread)
See how to make an amazing cheese-filled Italian flatbread. See more
  • READY IN ABOUT 2 hrs

Focaccia di Recco

Recipe by  

"This is a delicious and super fun-to-make Ligurian flatbread. It's great served as is, but I like it with arugula that's been tossed in a little olive oil."

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Ingredients Edit and Save

Original recipe makes 2 flatbread Change Servings
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  • PREP

    40 mins
  • COOK

    15 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Place flour into work bowl of a large stand mixer; add both amounts of water, 1 tablespoon olive oil, and 3/4 teaspoon salt. Mix dough using stand mixer fitted with dough hook on low speed until it forms a ball on the dough hook, 5 to 6 minutes. Dough should be soft and elastic but not sticky.
  2. Turn dough out onto a work surface and form a ball. Cover with plastic wrap and let stand on counter at room temperature for 1 hour.
  3. Lightly grease the quarter-sheet baking pan with 1 teaspoon olive oil; sprinkle with cornmeal. Dust a work surface lightly with flour.
  4. Move oven rack to center position. Preheat oven to 500 degrees F (260 degrees C).
  5. Unwrap dough and cut into quarters. Pat each quarter out on the floured work surface to a roughly rectangular shape. Roll 1 piece of dough out to about 3/8 inch thick, retaining rough rectangle shape, until dough is about 6x8 inches. Pick up dough with well-floured hands and gently stretch it, rotating as you go, until dough is almost large enough to fit over the prepared sheet pan. Pull and stretch dough so it overlaps the edge of the pan by about 1/2 inch and fasten dough edges to sheet pan edges; dough will be thin and membrane-like.
  6. Drop about 6 tablespoons of crescenza-stracchino cheese onto the stretched dough, spreading the dollops out evenly. Roll out another piece of dough as before, stretching to fit over the first dough sheet and cheese. Stretch, pull, and seal dough as before so the cheese is enclosed between the 2 sheets of dough.
  7. Roll a rolling pin over the edges of the dough to simultaneously seal the flatbread edges and cut the overlapping edges off. Roll the overlapping dough edges away from the pan so flatbread falls into the prepared pan. Press flatbread edges flat and roll slightly if desired to be sure the edges are fully sealed. Discard rolled-off dough edges.
  8. Pinch a small bit of the top dough between your thumb and forefinger and gently tear a small hole in the dough; repeat 2 or 3 more times to make a few tears in the top layer.
  9. Drizzle flatbread lightly with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon coarse sea salt.
  10. Bake in the preheated oven until flatbread has many browned, blistered spots on top, bread has inflated, and the top is crusty, 6 to 7 minutes. Repeat steps to make a second flatbread using second half of dough as before. Drizzle 2nd flatbread with remaining 2 teaspoons olive oil and 1/4 teaspoon coarse sea salt. Bake second bread as before. Cut in breads into quarters and serve warm.
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Footnotes

  • Cook's Note:
  • 2 cups flour equals 9.5 ounces by weight.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2015

I live in NJ and the cheese is carried in Wegmans and Shop Rite. BelGioioso is one manufacturer. Good Mozzarella or Burrata can be substituted. It is excellent.

 
Most Helpful Critical Review
May 08, 2015

This is a lot of work for what you get out of it.

 

15 Ratings

Feb 07, 2015

For those who complain about the quarter sheet pan, they aren't hard to find. They are 13 x 9. You probably have one and didn't know it. For those who complain about his sing-song voice, please use a different recipe site. I get enough rudeness and meanness on other web sites, and I'd rather not hear compliant about something so insignificant on a site that's meant to be helpful and fun. Finally, I gave this 4 stars and not 5 because of the cheese selection. The author is lucky to have such a variety available in his area, and I will look for it. But it's best to offer a more readily available substitute.

 
Feb 06, 2015

It looks amazing. Can this be made with high gluten flour?

 
Feb 07, 2015

I love Chef John and almost all of his recipes that I've tried so far. His voice is NOT annoying, and the half sheet pan I have works fine.

 
Feb 06, 2015

Fun, easy, and versatile. Out of necessity used fontina cheese. Turned out great. Will definitely make this frequently.

 
Feb 07, 2015

Ths recipe had me at arugula as I love the cheese, crust & arugula combo. I am not a good dough person, so I followed the recipe as written to the T. The video was helpful. I do not have access to a mixer, so my dough was done by hand. Also, I am somewhere with limited cheese stocks, so I used fresh mozarella. That being said, this came together very easily and worth the minor work. Nice flavor and a nice Saturday night repast with a glass of red. In the future, the thinner the dough, the better. Patience and perhaps a warmer time of year, as the dough is more elastic with warmth. I am already planning for different flavor combos in future uses of this recipe. But, overall it is a good base recipe. If you do not have a half sheet, a small cookie sheet should work.

 
Feb 08, 2015

Made this recipe today. Amazing! So good! I found the suggested cheese at Whole Foods (brand was BelGioioso), so if you have one in your area, check it out. I also Googled crescenza-stracchino cheese and found a couple of substitutions if you can't find the suggested recipe cheese. The cheeses are Taleggio and Teleme. Flatbread came out looking just like the picture, blistered and crisp and was delicious with the added arugula. My only addition to the recipe was to add 1 teaspoon Italian herbs to the flour before mixing, which added nice flavor. I will definitely make this flatbread again.

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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