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Recco Focaccia Bread

Recco Focaccia Bread

The traditional focaccia bread recipe from Recco, a small town in the Italian Liguria region: learn how to prepare this tasty and savoury focaccia bread.

04 June, 2014
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Type of dish


Dietary Consideration

serves for


total time

1 HR 0 MIN


All purpose flour
500 g
Extra virgin olive oil
60 g, Italian variety
250 ml
800 g, fresh (i.g. stracchino)


Knead the ingredients until the dough is soft and smooth. Let it rise for at least 30 minutes at room temperature, covered with a cloth made of natural fibers.

Take the dough and stretch it by hand with a twisting motion (with your hands under the dough) until it is less than a millimeter thick.

Make sure to not create holes. You must be able to see your knuckles underneath it, as if under a handkerchief.

The base is then stuffed with cheese, and an even thinner sheet of dough is placed on top.

Seal the edges and brush it with oil, then bake for 15 minutes at 300° C.

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