Among the undisputed stars of the 2019 Ligurian Agribusiness Show was her: the Focaccia di Recco I.G.P. with cheese, one of the most beloved typical Ligurian dishes. We give you the recipe!

Friends of Pesto Fresco, as we had anticipated, last week the Ligurian Agribusiness Fair was held with great success in Finalborgo, among the most beautiful villages in Italy.
This is a huge three-day event with large exhibition areas, street food and numerous high quality side events that meet with great public interest.

Among the excellences present was the Focaccia di Recco Consortium with cheese, which churned out one of Liguria’s best-loved typical products over and over again.

So there was an opportunity to taste many traditional dishes, including the ever-present FOCACCIA DI RECCO I.G.P with cheese.
Today in our Pesto Fresco news we would like to give you the recipe circulated in recent days by the press office of the Ligurian Agribusiness Fair.

Here is the recipe for Focaccia di Recco I.G.P. with cheese.

“Focaccia di Recco col formaggio” is a baked product obtained by processing a dough made from wheat flour, Italian extra virgin olive oil, water, and salt, stuffed with fresh cheese and then baked in the oven.

Focaccia di Recco I.G.P. with cheese: servings and ingredients

(for a pan of “Focaccia di Recco col formaggio” with a diameter of 60 cm of about 10 servings)

• 500 gr. wheat flour type “00” strength or alternatively “Manitoba” type flour.
• 50 gr. of Italian extra virgin olive oil
• Natural water
• Salt up
• 1 kg. of fresh cheese

Focaccia di Recco I.G.P. with cheese: preparation of the dough

Work together wheat flour type “00” (or flour type “Manitoba”), water, Italian extra virgin olive oil and salt until a soft, smooth dough is obtained.
When finished, let the dough rest for at least 30 minutes at room temperature, covered with a natural cloth or in food-grade containers according to law.
Then divide the dough into portions corresponding to the needs of use while keeping it in a hygienic condition.

Take a portion of the dough and roll it out, then proceed manually by spreading the dough with a rotary motion, placing your hands under the pastry, until its thickness is less than a millimeter, and taking care not to cause any perforations of the surface.
Lay the obtained pastry in the baking pan, previously greased with Italian extra virgin olive oil.

Place the fresh cheese on the pastry sheet, distributing it in small walnut-sized pieces so that the entire surface is evenly covered.
Proceed to process the remaining dough to obtain a second layer of pastry of the same size as the previous one, which will be further processed until it is thin, almost transparent, and will then be laid on top of the base already covered by the cheese.

Crush the overlapping edges of the two sheets of dough to seal them and prevent the cheese from escaping during baking. Any excess dough flaps can be removed using a knife or other tool.
Use your fingers to pinch the top sheet of dough in several places, forming holes.

Sprinkle the Focaccia di Recco I.G.P. with cheese and a drizzle of Italian extra-virgin olive oil and, if necessary, a sprinkling of salt.
Baking should take place in an oven at a temperature of 270° to 320°C for 4 to 8 minutes, until the surface of the product has turned golden in color, with brown bubbles or streaks at the top.
The oven should be adjusted so that the bottom is hotter than the top.

There goes your Focaccia di Recco is ready … and enjoy!