Focaccia di Recco | Italian Cheese-Stuffed Flatbread
(0)
30 min
Quick
Kifli Kukták
A liguriai Recco városának világhírű specialitása: élesztő nélküli, hajszálvékonyra nyújtott, hólyagosra és ropogósra sült lepénykenyér, amelynek belsejében gazdag, krémesen olvadó olasz sajt rejtőzik. Gyorsan elkészíthető, ellenállhatatlan nyári fogás vagy borkorcsolya!
Ingredients
Preparation method
Dough preparation
In a bowl, mix the wheat flour and fine salt. Add the lukewarm water and 30 ml of extra virgin olive oil, then knead into a smooth, elastic dough for about 8–10 minutes.
Shape the dough into a ball, brush lightly with olive oil, cover with a clean kitchen towel, and let it rest at room temperature for at least 30–45 minutes so the gluten can relax.
Stretching and filling
Preheat the oven to the highest possible temperature (240–250 °C), using convection or top-and-bottom heat. Lightly oil a large baking sheet.
Chef's tip
The secret to Focaccia di Recco is paper-thin stretched dough and a high baking temperature. If you have a pizza stone or baking steel, the bottom will turn out even crispier!
The small openings in the top layer are essential: they allow excess steam to escape so the dough doesn't get soggy and stays perfectly crispy.
45 min
Under an hour
