Focaccia di Recco: la ricetta originale con Federico Bisso e Ivano Ricchebono

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.

Make a fountain with the flour and create a hole in the middle.

Add room temperature water, salt, and a drizzle of extra virgin olive oil into the hole.

Knead the dough until it is soft and bound, then divide it into two parts: one larger and one smaller.

Let the dough rest for 30 minutes, covered with a cloth to prevent air exposure.

After resting, sprinkle flour on the surface and roll out the larger piece of dough into a thin circle.

Place the rolled dough onto a copper tinplate tray, ensuring it sticks well and air bubbles are removed.

Spread small balls of crescenza cheese evenly over the dough.

Roll out the smaller piece of dough thinner than the first and make holes in it for the cheese to ooze out during baking.

Cover the cheese with the thinner dough, pressing the edges to seal it well.

Make sure to create holes in the top dough where the cheese is placed to allow it to ooze out while baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens