Focaccia di Recco, sister to pizza
The salty sweet focaccia al formaggio di Recco is named for the small town on the Liguria coast from where it originates called Recco. With less than 10,000 residents, Recco is little known if only for it’s focaccia and by water sports enthusiasts for its waterpolo team. Made from flour, water, salt, olive oil and crescenza or stracchino cheese, it’s the focaccia that defies all perceptions of the name.
Regular focaccia is often eaten cold and is known for being thick, a staple on Genovese breakfast tables and mostly eaten as simple as bread alone. In Recco, creamy spreadable cheese melts into a pool of chewy dough on the bottom covered by crunchy dough on top is thin and served hot. The two thin layers of dough about a millimeter thick, filled with cheese, is baked in the oven to order and best consumed piping hot. Baked in a steel, shallow circular pizza pie-like pan, unlike regular focaccia which is usually baked in deeper rectangular baking pans.