Entree: Italy – Liguria – Focaccia di Recco (Thin Ligurian cheese-filled flatbread made with an ultra-thin dough and soft melting cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 14 min

Additional 2 min

Total 1 hr

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 1/2 cups (360 ml) warm water
- 1/4 cup (60 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for brushing
- 2 tsp (10 g) fine sea salt, for the dough
- 1/2 tsp (3 g) fine sea salt, for sprinkling
- 10 oz (280 g) stracchino or crescenza cheese, softened and at room temperature
- 2 tbsp (20 g) fine semolina or cornmeal for dusting the baking sheet
- Freshly ground black pepper, to taste

Instructions

1. In a large bowl combine the flour and 2 tsp (10 g) salt. Make a well and add the warm water and 1/4 cup (60 ml) olive oil. Mix until a rough dough forms.
2. Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Form into a ball, coat lightly with oil, cover, and let rest 30 minutes at room temperature.
3. Preheat the oven to 475°F (245°C) with a baking stone or heavy baking sheet inside. Line a large rimmed baking sheet with parchment and dust with semolina.
4. Divide the dough into two equal pieces. On a well-floured surface roll the first piece as thinly as possible (paper-thin), transfer to the prepared sheet, and trim to fit leaving a small border.
5. Spread the softened stracchino cheese in a very thin, even layer over the dough, leaving a 1/2-inch (1.25 cm) border free of cheese. Season lightly with black pepper.
6. Roll the second piece of dough equally thin and gently lay it over the cheese. Press the edges together to seal, tucking and crimping to prevent leaks.
7. Brush the top lightly with 2 tbsp (30 ml) olive oil and sprinkle with 1/2 tsp (3 g) sea salt. Using a sharp knife, score the top into serving portions without cutting fully through.
8. Bake on the preheated stone or baking sheet 10–14 minutes until the surface is golden and blistered and the cheese is melting beneath.
9. Remove from oven, let rest 2 minutes, then cut along the scored lines and serve immediately while the cheese is molten.