11 · Liguria · Bread & savoury baking
Paper‑thin cheese‑filled unleavened flatbread
Focaccia di Recco col formaggio IGPRecco, Camogli, Sori and Avegno, Città metropolitana di Genova, Liguria · IGP- Ask for
- Focaccia di Recco col formaggio IGP
- From
- Recco, Camogli, Sori and Avegno, Città metropolitana di Genova, Liguria
- When
- Served year-round in the protected Recco area; eat immediately after baking.
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Focaccia di Recco col formaggio IGP is two paper-thin, unleavened sheets enclosing pools of fresh soft cheese, baked fiercely until blistered, crisp and molten.
The protected name belongs only to Recco, Camogli, Sori and Avegno—all within metropolitan Genova. Its spare formula and high-heat handling create a food entirely unlike the thick, yeasted Genoese focaccia.
The top should crackle and blister while the centre stays supple, with hot creamy cheese escaping between crisp, olive-oil-brushed layers. It is salty, tangy and never bready.
Knead flour, water, oil and salt without yeast, rest, stretch two nearly transparent sheets, dot the base with fresh soft cheese, seal, tear vents in the top, oil and bake at very high heat.
Order Focaccia di Recco col formaggio IGP by the portion and eat it immediately. Look for the IGP wording inside the protected area; pesto or cured-meat toppings are optional variants, not the canonical cover.
Served year-round in the protected Recco area; eat immediately after baking. Eat hot as a snack, antipasto or light meal with a dry Bianchetta Genovese or local beer; napkins are essential.
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Eat hot as a snack, antipasto or light meal with a dry Bianchetta Genovese or local beer; napkins are essential.
Preparation reference: Knead flour, water, oil and salt without yeast, rest, stretch two nearly transparent sheets, dot the base with fresh soft cheese, seal, tear vents in the top, oil and bake at very high heat.