FOCACCIA DI RECCO

Recco is a small town on the Ligurian Riviera. It is known for a cheese focaccia ‘focaccia al fromaggio’ with a crispy crunchy thin outer casing filled with bubbling creamy stracchino cheese – a slightly salty, sweet and tangy soft cheese. Here tradition is broken by adding a handful of rocket leaves strewn over the cheese before sealing with another layer of dough. Otherwise, keep to being a purist with the cheese filling only. And perhaps scatter some fresh thyme or chopped flat-leaf parsley leaves when serving, if the urge for some herby greenery is there.

Make approximately one large 28cm x 35cm rectangle or two 24cm rounds

250g Tuerong Farm Barber flour, or other strong bread flour, plus extra for dusting

1 teaspoon sea salt

150ml luke warm water

1/3 cup extra virgin olive oil, plus extra to drizzle

200g stracchino cheese (see note)

You’ll need a baking tray about 28cm x 35cm, or two round pizza trays about 24-25cm diameter.

Place the flour and salt in a bowl of an electric mixer fitted with a dough hook. Combine the water and 60ml olive oil then pour into flour and mix on a low speed for 5 minutes until a sticky starts to dough form. Avoid the temptation to add extra flour. Increase the speed to medium setting and continue to mix for another 5 minutes to 8 minutes until the dough becomes pliable and elastic.

On a lightly floured work surface knead the dough into a ball. Cover with the bowl upturned and leave for 20 minutes. If making a large rectangle, divide the dough into two, or if using round trays divide the dough into four. Shape the dough into balls and place on a tray spaced apart. Cover lightly with a damp tea towel and place in the fridge for an hour.

Preheat the oven to 245°C (225°C fan-forced). Brush your chosen baking trays with the remaining oil. Place a baking stone, or alternatively another large baking tray to heat up. Remove the dough from the fridge and set aside for 15 minutes to warm a bit.

Lightly dust the work surface. For the rectangle shape, roll one ball of dough until it is slightly larger than dimensions of the tray. The dough will spring back after each rolling, but rest for a few seconds and continue the rolling process until the size is reached. Keep the work surface lighted dusted with flour, if required, to prevent any sticking. The dough will be quite thin, almost translucent. With the aid of the rolling pin drape the dough over the oiled tray using the edges to stretch and hold the dough in place.

Spoon dollops of the cheese evenly over the dough. Brush the dough with some extra olive oil around the cheese. If using the herbs or rocket, scatter over the top. Roll out the second ball of dough, repeating the same process as before. Transfer the second sheet of dough over the cheese topped dough. Using finger-tips press the dough around the cheese mounds and edges to seal the two layers. If using two round trays, follow the rolling steps above using the four smaller balls of dough. Roll the rolling pin around edges of tray to cut and remove the excess overhanging dough. Or use a sharp knife to trim away the overhanging dough around the edges.

Drizzle an extra tablespoon of olive oil over the top and brush around to coat the surface evenly. Sprinkle with extra sea salt.

Transfer baking tray onto the preheat baking stone or baking tray. Bake for 10 – 12 minutes, or until the top is golden brown and the cheese is bubbling.

Slide immediately onto a wooden board. Serve piping hot, cut into portions.

Note: Stracchino is a soft tangy-salty-sweet cheese. Find in good delis or supermarkets.

Substitute: Tear walnut size pieces of Fior di Latte (fresh mozzarella) and use in place of dollops of Stracchino. Add a scattering fresh thyme leaves, rocket or chopped flat leaf parsley leaves, for another flavour layer.

Recipe by Fiona Hammond, Oct 2024.