Recco is the home of focaccia col formaggio. Together with the neighbouring municipalities (Sori, Avegno, and Camogli), it defines the production area included in the I.G.P. regulations drafted and approved by the Consorzio di Recco, which was established in 2005 to obtain the coveted European certification.

The origins of ‘Focaccia di Recco col formaggio’ date back to the time of the Saracen invasions. To evade the invaders, the Genoese people sought refuge inland, relying on cheese, flour, and oil— the most readily available ingredients—as the foundation of their daily meals. In more recent history (late 1800s), the dish gained widespread recognition due to the efforts of a group of restaurateurs and bakers from Recco, many of whose establishments continue to produce focaccia to this day.

This is not so much a recipe as it is a method of production, as outlined by the IGP regulations. You can prepare a delicious focaccia formaggio at home, but the true Focaccia di Recco is best enjoyed in the historic production towns, ideally with a sea view.

Production method: Focaccia di Recco formaggio is a baked product made from dough prepared with half a kilo of soft wheat flour, Italian extra virgin olive oil, 250 grams of water, salt, and filled with “fresh cheese,” then baked in the oven.

Knead the flour with water, oil, and salt until you get a smooth, homogeneous dough. Divide the dough in two and let it rest for at least half an hour at room temperature. Roll out the dough to create two thin sheets. Start by working it with a rolling pin, then use your hands (if you can!). Place the first sheet on an oiled baking tray and evenly distribute small pieces of crescenza cheese on top. Cover with the thinner second sheet. Seal the edges, create small holes to release steam during baking, and sprinkle with salt and oil. Now, it’s time to bake for 6-7 minutes at over 300 degrees. When it’s beautifully golden on both sides, it’s ready to enjoy. But be warned, it’s addictive!