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Focaccia Di Recco

This recipe isn't exactly what comes to mind when you think of "focaccia" - but it's something really delicious and special in its own right. Focaccia di Recco is a much thinner, cracker-like version of the bread - and the best part is that it's filled with melty, gooey cheese. It's really like a piece of magic in your mouth! You can top it with flakey salt and honey, or even some lightly dressed arugula.

While you make this recipe, don't fret if the dough tears at all while you stretch it across the pan - you can easily pinch it together and patch it back up. It's a very forgiving dough!

Lastly, if Taleggio is difficult to find, you can replace it with any other very soft, ripened cheese, like camembert or brie. Taleggio is most traditionally used, but you can really use any of your favorite soft cheeses for your own personal spin on the recipe.

focaccia di recco

 
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Focaccia Di Recco

Category

Side Dish Snack

Prep Time

30 minutes

Cook Time

20 minutes

Calories

462

Author:

Giada De Laurentiis

Image of Focaccia Di Recco

Ingredients

  • 2 cups all purpose flour
  • 2/3 - 3/4 cup warm water
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil (plus more for the pan and to drizzle)
  • 1/2 teaspoon corn meal
  • 10 ounces rindless Taleggio Cheese*
  • 1/2 teaspoon coarse or flake salt
  • honey or arugula to serve

Instructions

  1. *Cooks note: Brie or Camembert can also be used with the rind removed.
  2. Combine the flour and salt in a medium bowl and form a well. Add 2/3 cup water and 1 tablespoon olive oil to the center of well. Using your hands, begin to mix the flour into the water. Continue this until a rough dough is formed adding more water if the dough feel dry. Place the dough on a lightly floured surface and knead the dough for 6 to 7 minutes or until a soft, supple dough is formed. It will be slightly tacky but not sticky. The dough should spring back when pressed with a finger. Wrap the dough tightly in plastic wrap and allow to rest at room temperature for an hour.
  3. Preheat the oven to 500 degrees F. Lightly grease 1 1/2-sized sheet pan with olive oil and sprinkle with corn meal. Set aside.
  4. Cut the dough in half, and begin working with one of the halves. On a lightly floured surface, press the dough into a rough rectangle. Using a rolling pin, roll the dough out to almost the size of the sheet pan. Pick up the dough and using the backs of your hands, stretch the dough until very thin. Gently drape the dough over the edges of the sheet tray. Continue to pull the dough until the edges drape over all sides of the tray and the dough is stretched tight like a membrane. If the dough tears at any point, you can pinch it back together to patch it back up.
  5. Break apart the cheese into small pieces, and scatter evenly over the dough. Proceed with the next half of the dough, following the same steps as above to cover the bottom layer and the cheese. Once draped over the edges, press the dough together on the edges of the pan. Use the rolling pin to roll over the edge of the pan to completely seal the dough. Use your fingers to release the dough from the edge of the pan. The seal should still be thin, not a thick crust. Gently tear 3 small holes down the center of the top layer of dough to allow steam to escape. Drizzle with olive oil and sprinkle with half of the salt. Bake for 15 to 20 minutes or until golden brown and bubbled on the top. Remove to a cutting board and cut into 8 pieces. Serve as is, drizzled with honey or topped with an arugula salad. Repeat with the remaining dough and cheese.

Nutrition

Nutrition

per serving
Calories
462
Amount/Serving % Daily Value
Carbs
48 grams
Protein
19 grams
Fat
22 grams
Saturated Fat
13 grams
Cholesterol
56 milligrams
Sodium
1418 milligrams
Fiber
2 grams
Sugar
1 grams

5 reviews & comments

  • Author's avatar image
    Denise Botticelli

    For the pan size, while it isn't written too clearly, I think it calls for a half sheet pan. It's confusing because it uses the numeral 1 before the 1/2 sheet pan. If you changed that to read "a 1/2 sheet pan" or "one 1/2 sheet pan" it would be clearer, but I think that's exactly what it is trying to get across.

  • Author's avatar image
    Donna Barcus

    I'm not sure what size pan. I have 3 differedt sizes of sheet pans. I'm assuming a small one.

  • Author's avatar image
    Kyle Jensen

    Do you think it would work with Gluten Free flour like the Cup 4Cup? Can you in the future address this substitution so we don't have to fail making a mess with the GF flour. With some recipes, like a pie crust, it doesn't matter, other things, it's a disaster. Thx Kyle

  • Author's avatar image
    Anna Maggio

    Can we omit the cheese? Just make the bread thx

  • Author's avatar image
    Diana Martin

    I loved this bread. I made mine with havarti! Yum

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