Recipe by Chef John
"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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extra-virgin olive oil
1 quarter-sheet baking pan
extra-virgin olive oil
crescenza-stracchino cheese, divided
extra-virgin olive oil, divided
coarse sea salt, divided
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.
This is a lot of work for what you get out of it.
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.
It looks amazing. Can this be made with high gluten flour?
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.
Fun, easy, and versatile. Out of necessity used fontina cheese. Turned out great. Will definitely make this frequently.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Focaccia di Recco
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 212
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