Focaccia di Recco by Sugar Salt Magic
5 from 3 votes

Focaccia di Recco alla Formaggio

Prep Time: 3 hours 30 minutes
Cook Time: 10 minutes
Total Time: 3 hours 40 minutes
Servings: 4 serves
Author: Marie Roffey
Not like focaccia bread but instead two paper thin layers of dough, filled with oozy melted cheese.
Course: appetiser, Appetizer, pizza, Side Dish, Snack
Cuisine: Italian


  • ¾ cup (200ml) water
  • ½ cup (100ml) olive oil, plus more for greasing and drizzling
  • 2 teaspoons sea salt, plus more for sprinkling
  • 3 cups (390g) bread flour
  • 250 g brie, rind removed
  • 200 g fontina cheese, grated


  • In a bowl, mix together the water, oil, salt and flour. Once it comes together, turn out onto clean surface and knead until smooth and elastic – about 10 minutes. Don’t add any extra flour. Grease a bowl and place the dough in. Cover with plastic wrap. Place in fridge for 3 hours.
  • Preheat the over to 250C / 480F (230C fan forced). Lightly grease a pizza tray.
  • Turn dough out onto a clean work surface. You shouldn’t require any extra flour due to the oil content in the dough. Cut the dough into 4 pieces. Place 3 pieces aside under plastic wrap. Roll the first piece as thin as you can get it. You can also use your hands to gently stretch it out. Hold it up to allow the weight of the dough to stretch itself. It should be 1mm or less thick and you should be able to see your hand through it.
  • Lay the sheet of dough over the pizza tray, hanging over the edges. Use a spoon to place small dollops of brie over the sheet (only use half of the brie). Sprinkle over half the fontina. Now roll out a second sheet of dough, just as thinly as the first and lay it over the top of the cheese.
  • Press down all the way around the edge of the pizza tray to seal the two pieces together. Use a knife to trim off the excess all the way round. Now use your thumb and two fingers to curl the edge over then press down, repeat this all the way round to completely seal the edges.
  • Brush the top with some olive oil. Tear 4-5 little holes in the top layer of dough to allow steam to escape, then sprinkle with salt.
  • Bake in the oven for 7-8 minutes until the top has large golden bubbles. Slice and serve straight away. Then prepare the second.


The traditional cheese used in Focaccia di Recco is crescenza, so if you can get your hands on that, definitely use it. From my research on different cheeses, Taleggio should also work. The dough can be frozen, so if one focaccia is enough, just wrap the other half of the dough in plastic wrap (2 layers) or place in a zip lock bag and place in the freezer until required.