Recipes › Sandwich › Focaccia di Recco Recipe

Focaccia di Recco Recipe

Recipe by Pedro M. A. Neves

Focaccia di Recco is a thin, crispy Ligurian flatbread filled with melted cheese and anchovies, originating from the small coastal town of Recco near Genoa. This iconic Italian sandwich features paper-thin sheets of dough layered with creamy stracchino cheese and briny anchovies, creating a delicate balance of textures and flavors. Traditionally served warm and cut into portions, it's a beloved street food and appetizer throughout the Italian Riviera.

Ingredients

• 500g (3.5 cups) all-purpose flour
• 250ml (1 cup) lukewarm water
• 10ml (2 teaspoons) salt
• 15ml (1 tablespoon) extra virgin olive oil, plus more for brushing
• 300g (10.5 oz) stracchino cheese or crescenza, sliced
• 50g (1.75 oz) salted anchovies, rinsed and patted dry
• 5ml (1 teaspoon) fresh rosemary leaves, optional

Instructions

1. Combine flour and salt in a large mixing bowl. Create a well in the center and pour in the lukewarm water and olive oil. Gradually incorporate the flour into the liquid using your fingers until a shaggy dough forms.

2. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky; add small amounts of flour if needed.

3. Divide the dough into 4 equal portions. Roll each portion into a ball, place on an oiled tray, cover with plastic wrap, and let rest at room temperature for 15 minutes.

4. Preheat your oven to 220°C (425°F). Place a large baking sheet or focaccia pan in the oven to heat.

5. Working with one dough ball at a time, stretch it gently over a lightly oiled work surface. Use your fingertips to carefully stretch it into a very thin, almost translucent rectangle approximately 30cm × 20cm (12 × 8 inches), being careful not to tear it.

6. Transfer the stretched dough onto a piece of parchment paper. Layer half of the stracchino cheese evenly over the dough, leaving a small border. Arrange one-quarter of the anchovies over the cheese, then top with the remaining cheese.

7. Carefully slide the parchment paper with the focaccia onto the preheated baking sheet. Bake for 12-15 minutes until the edges are golden brown and crispy and the cheese is completely melted and bubbling slightly.

8. Remove from the oven and drizzle lightly with extra virgin olive oil. Sprinkle with fresh rosemary if desired. Cut into 4-6 portions and serve immediately while still warm.

Substitutions

• Use crescenza or taleggio cheese instead of stracchino for a slightly tangier flavor
• Omit anchovies for a vegetarian version and add thin slices of ripe tomato and fresh basil
• Substitute canned or jarred anchovies if fresh ones are unavailable; use the same quantity
• Replace salt anchovies with marinated or oil-packed varieties, patted dry before use

Tips

• The key to authentic focaccia di Recco is stretching the dough extremely thin—it should be nearly transparent. Use a light touch to avoid tearing.
• Preheating the baking sheet ensures the bottom crisps properly and prevents a soggy texture.
• Work quickly once the dough is stretched, as it can dry out. Have all fillings measured and ready before you begin stretching.
• Serve immediately after baking for the best contrast between the crispy exterior and creamy, warm cheese interior.

Focaccia di Recco has been produced in the coastal Ligurian town of Recco since the Middle Ages, where it is traditionally made by specialized bakeries using exact family recipes passed down through generations. The dish reflects the maritime tradition of the region, combining locally-made cheese with the abundant Mediterranean anchovies.

You might also like

Fried Zucchini And Mint Panini Recipe

35 min · Sandwich

Gorgonzola and Walnut Sandwich Recipe

20 min · Sandwich

Grilled Radicchio and Taleggio Panini Recipe

27 min · Sandwich

Ham and Mozzarella Panini Recipe

15 min · Sandwich