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Focaccia di Recco, rustic cheese filled Italian Focaccia

Focaccia di Recco, rustic cheese filled Italian Focaccia

Tasty and surprising, the focaccia di Recco, a town in Liguria, Italy, filled with soft cheese, is a real treat to serve and delight everyone. And then this focaccia is satiating and healthy, a source of energy but also proteins, calcium and the precious vitamin D, which supports the health of the bones and the immune system against infections. Just think that this was the food that was served, once cooked on slate stones, to the Ligurian crusaders before their departure to the Holy Land, as evidenced by a document dated 1189 and found in the abbey of San Fruttuoso, not far from Recco. So let's prepare this delicious focaccia together!


Ingredients for the dough

300 grams of semiwholegrain spelt flour
100 grams of wholegrain spelt flour
200 grams of water
20 grams of extra virgin olive oil
6 grams of salt

Ingredients for the filling

Extra virgin olive oil
300 grams of stracchino cheese or the soft cheese you like
In a bowl, pour the flours and mix them. Add the water and oil and knead. Incorporate the salt. Transfer the dough to a work surface, stretch the dough with your hands then fold the four sides towards the center, continue like this for a few times. Then divide the dough into two parts. Grease the two parts of the dough, place them in a bowl and cover with plastic wrap, let it rest for a couple of hours. Take the dough and roll it out with your fingers, then using a rolling pin roll out the very thin sheets. Place a sheet of dough on a baking sheet covered with baking paper and greased with oil. Distribute the cheese in piles and, using a brush, add a few drops of oil. Cover with the other sheet of dough and seal the edges by pressing well along the contour. Prick the pastry with a fork and brush the surface with a mixture of water, a little salt and extra virgin olive oil. Cook at 220° C for 10 minutes.
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