Focaccia di recco (Italian for cheese focaccia) is an Italian paper-thin flatbread stuffed with cheese and it’s all kinds of delicious. With just 5 ingredients you can try this popular Italian street food at home.
2teaspoonsground sea salt, plus more for sprinkling
390gbread flour(3 cups / 13.8oz)
500gstracchino / crescenza cheese(1.1 pounds) (see notes for subs)
For best results, always weigh ingredients where a weight is provided
Instructions
Put two teaspoons of the oil aside.
In a bowl, mix together the water, remaining oil, salt and flour with a spoon.
Once it comes together, turn out onto clean surface and knead until smooth and elastic – about 10 minutes. Try not to add too much extra flour - only add if you can't stop it from sticking.
Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour.
Preheat the oven to 250C / 480F (230C fan forced). Lightly grease a pizza tray.
Turn dough out onto a lightly floured work surface. Cut the dough into 4 pieces. Place 3 pieces aside under plastic wrap. Roll the first piece as thin as you can get it or into a round about 14-15 inches wide. 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. Cut or tear pieces of cheese and scatter all over. This recipe makes 2 focaccias so use half the cheese on each.
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. Now make the second one.
Bake in the oven for 15-18 minutes until the top is golden. Slice and serve straight away.
Notes
This recipe makes 2 x 12 inch focaccias.
You can make these ahead of time right up to the point of baking. They will keep in the fridge overnight. Don't tear the dough on top until baking time.
Good substitutions for stracchino in this recipe are brie, camembert or taleggio but remove the rind. I've made this using a combination of brie and fontina and it was lovely.
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.