Recco and Ligurian Focaccia
The focaccia we have at the shop is most similar to the traditional focaccia barese from Bari, which is a pan baked bread prepared with durum wheat flour, thick and spongy.
However, Focaccia has countless variations along the Ligurian coast, we tasted a couple of varieties on our day trip along the Portofino coastline in Recco, Camoglie and San Fruttuoso.
Focaccia genovese features finger-sized holes over the surface and is sprinkled with olive oil and coarse salt.
These include a biscuit-hard focaccia secca, meaning 'dry focaccia' and focaccia col formaggio' ‘focaccia with cheese', also known as focaccia di Recco. Made in the town of Recco this has stracchino cheese sandwiched between two layers of paper-thin dough.
Other versions have a surface covered with sauce or ham. Stefano tried a delicious one with the local pesto Genovese on top.
We’ve definitely found lots of inspiration for new fillings to add to our sandwich menu too!
Recipe- Focaccia di Recco
250g 00 flour
25ml extra virgin olive oil plus extra for brushing
Pre-heat oven to at least 250 degrees.
Add the flour with a pinch of salt to a bowl and mix well.
Make a hole in the center and add the water and extra virgin olive oil.
Knead until mixed and soft.
Divide the dough into two equal parts and let it rest for 40 minutes at room temperature covered with a cloth.
Cover a baking sheet with parchment paper, and thinly stretch over the first dough.
Spread the stracchino onto the base and place the second stretched dough on top.
Seal the edges well and brush the top with extra virgin olive oil.
Add small cuts to the surface and season with a pinch of salt.
Bake for 12 minutes or until the surface turns golden and crispy. Best served warm.