Focaccia di Recco (Cheese Focaccia from Recco)

La storia di questo piatto

Focaccia di Recco is a Ligurian classic from the coast near Genoa, where simple things are guarded with pride. Two whisper-thin sheets of dough, olive oil, a little salt and fresh, milky cheese are all it asks, and all it needs.

Ingredienti

• 300 g Soft wheat flour
• 150 ml Lukewarm water
• 8 g Fine salt (for the dough)
• 50 ml Extra virgin olive oil (20 ml for the dough, 15 ml for the pan, 15 ml for the surface)
• 300 g Crescenza (Stracchino)
• 3 g Coarse salt (for finishing, to taste)

Preparazione

1. Mound the flour and pour the lukewarm water, fine salt and 20 ml of oil into the center. Knead by hand, pressing with the palm of your hand and folding, until the dough is smooth and soft, with no lumps left. Cover with a cloth and let it rest for 30 minutes at room temperature: this relaxes the gluten so that it can later be stretched very thin without shrinking or tearing.
2. Divide the dough into two parts, one slightly larger for the base (about 60%) and a smaller one for the topping. Grease a round pan about 30 cm in diameter with 15 ml of oil, preferably tinned copper or aluminum. Roll out the larger portion on a floured surface with a rolling pin, then finish stretching it by hand until it is very thin, just two or three millimeters, and lay it in the pan, leaving some excess dough over the edge: if you can see the pan through the dough, you have reached the right thickness.
3. Break the cold crescenza into pieces with your hands and scatter it in flakes over the entire base, keeping about two centimeters clear of the edge: the coldness of the cheese helps prevent the sheet from becoming too soggy as it bakes. Roll out the second portion of dough on a floured surface, stretching it very thin, then wrap it around the rolling pin, lift it and lay it over the cheese without tearing it, as if tucking in a light blanket.
4. Press the edges with your fingers to firmly seal the two layers and enclose the cheese, then trim the excess dough by rolling the pin over the rim of the pan. If you like, use the scraps to place small pieces of dough here and there on the surface, then pierce the top layer with a few small holes, without overdoing it, to let the steam escape. Brush with the remaining 15 ml of oil and finish with a few pinches of coarse salt.
5. Preheat the oven to 250°C, with a baking sheet or stone on the lower rack. Place the pan on the hot baking sheet and bake for 10–12 minutes, checking the browning: the surface should turn golden with dark spots and the cheese should show through the holes. Serve hot, tearing it by hand or cutting it into wedges: it is best straight from the oven.