Focaccia di Recco - Rustic Cheese-Filled Italian Flatbread

stracchino cheese

🥗Healthier: ricotta

💰Cheaper: mozzarella

Ricotta is lower in fat, while mozzarella is more widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and a similar cooking profile.

In a mixing bowl, add all-purpose flour, a little salt, a little olive oil, and cold water.

Use the dough hook attachment on a stand mixer to knead the dough until very soft and elastic but not sticky.

Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour.

Prep a half sheet pan by lightly greasing it with olive oil and sprinkling with cornmeal.

After 1 hour, unwrap the dough, dust with flour, and divide it in half.

Flatten one half slightly and roll it out into an oval shape with a rolling pin.

Stretch the rolled dough over the back of your hands to make it large enough to fit over the pan, ensuring it is very thin.

Place the stretched dough into the pan, ensuring it covers the entire bottom.

Add six dollops of stracchino cheese evenly over the dough.

Roll out the second half of the dough into an oval shape and stretch it over the cheese layer, sealing the edges by pinching them together.

Use a rolling pin to trim off excess dough from the edges and roll down the edges to seal.

Create two or three small holes in the top layer of dough for steam to escape.

Preheat the oven to 500°F (260°C).

Drizzle olive oil over the top and sprinkle with coarse sea salt.

Bake in the preheated oven for about 6-7 minutes until the top is brown and crusty, and it may puff up during baking.

Remove from the oven, transfer to a plate, and cut into quarters.

Serve with a handful of arugula tossed in olive oil, folding it up New York City style.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens