Focaccia di Recco IGP

When you mention Recco, the first thing that comes to mind is its famous focaccia col formaggio. This town, along with nearby municipalities like Sori, Avegno, and Camogli, defines the production area protected by the I.G.P. certification (Indicazione Geografica Protetta) established by the Consorzio Focaccia, formed in 2005 to secure this coveted European designation.

The origins of Focaccia di Recco col formaggio date back to the time of the Saracen invasions. To escape the invaders, the people of Genoa took refuge in the inland areas, relying on ingredients that were plentiful: cheese, flour, and olive oil. In more recent times (the late 1800s),
this product gained popularity thanks to a group of restaurateurs and bakers from Recco, whose businesses continue to produce this delicious focaccia today.

It’s important to note that we are discussing a method of production rather than a specific recipe, as defined by the IGP guidelines. While you can certainly make an excellent focaccia at home, the authentic Focaccia “di Recco” is best enjoyed in its historical production areas, ideally with a view of the sea.

Ingredients
For Focaccia di Recco col formaggio, you will need:
500 g of soft wheat flour
250 g of water
60 ml of Italian extra virgin olive oil (plus more for greasing)
Salt (to taste)
Fresh cheese (Crescenza or Stracchino, quantity as needed)

Preparation
Prepare the Dough: In a bowl, mix the flour, water, olive oil, and a pinch of salt. Knead until you have a smooth and homogeneous dough.
Rest the Dough: Divide the dough into two equal parts and let them rest at room temperature for at least 30 minutes. Roll Out the Dough: Roll out each piece of dough into thin sheets. Use a rolling pin first, then your hands (if you’re able) to stretch it as thinly as possible.

Assemble the Focaccia: Place the first sheet of dough in a greased baking tray. Distribute the fresh cheese in small, even pieces over the dough. Cover with the second, thinner sheet of dough. Seal the edges by pinching them together, and make small holes in the top layer to allow steam to escape during baking. Drizzle with a little olive oil and sprinkle with salt. Bake: Preheat your oven to over 300°C (572°F). Bake the focaccia for about 6 to 7 minutes, or until it is beautifully golden on both the top and bottom. Serve: Once baked, let it cool slightly before slicing. Be careful, as it’s incredibly delicious and easy to get messy!

Enjoy your homemade Focaccia di Recco col formaggio—just remember, it’s addictive and may lead to some messy eating!