In breve
The dish in short
- No yeast: strong soft wheat flour, water, extra virgin olive oil and fine salt, kneaded soft and smooth and rested at least 30 minutes.
- Two sheets stretched by hand thinner than 1 mm, the top one almost transparent, with no holes torn in them.
- Walnut-sized pieces of fresh, soft, creamy cow's-milk cheese, which melts without stringing, bubbling or releasing whey.
- Edges pressed to seal, top pinched open for the steam, then baked at 270 °C–320 °C for 4–8 minutes, hotter below than above.
- Sold only freshly baked: the specification rules out part-baking, freezing and any other preserving.
Il video, Recco, Liguria
Focaccia di Recco col formaggio
The video: Recco's cheese focaccia
Recco's focaccia, a PGI since 2015: two sheets of unleavened dough, stretched thinner than a millimetre around walnut-sized pieces of fresh, creamy cheese and baked very hot for a few minutes. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 11 min
- Cooking
- 14 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 21 steps, as in the recipe.
Altri video
