Crispy Cheese-Filled Focaccia di Recco

Focaccia di Recco is the kind of bread that makes people gasp. A crackling, paper-thin crust that shatters when you tear it, revealing a molten, stretchy river of stracchino cheese. It's an Italian street-food icon from the Ligurian coast, and surprisingly simple to make at home.

The dough is unleavened, so there's no waiting for yeast to rise. Just mix, rest, stretch, and bake. In under an hour, you'll have a golden, blistered flatbread that's crispy on the outside and gloriously gooey inside.

This recipe captures the essence of Focaccia di Recco: a thin, unleavened dough stretched to near-transparency, filled with creamy stracchino cheese, and baked at a scorching 500°F until the crust blisters and the cheese melts into a luscious, oozing center. The contrast between the shatteringly crisp exterior and the soft, milky interior is pure magic.

The dough is simple, the technique is forgiving, and the result is spectacular. Whether you're new to Italian baking or a seasoned pro, this focaccia will become a favorite. It's perfect for sharing, and the dramatic cheese pull is guaranteed to impress.

Ingredients

Why this recipe works

The secret to Focaccia di Recco's unique texture lies in its unleavened dough. Without yeast or a long fermentation, the dough remains thin and cracker-like, creating a delicate shell that contrasts with the rich, creamy cheese.

The high baking temperature is crucial: 500°F (260°C) ensures the crust crisps quickly while the interior stays molten, preventing the dough from becoming tough or chewy.

Stracchino cheese is the traditional choice because it's soft, creamy, and melts beautifully without becoming stringy or greasy. Its mild, milky flavor lets the olive oil and salt shine.

The technique of pinching air vents in the top crust allows steam to escape, so the focaccia puffs up evenly and doesn't balloon, resulting in a perfectly blistered, golden surface.

Notes and substitutions

Stracchino is a soft, young Italian cheese with a delicate, milky taste. If you can't find it, Taleggio is a great substitute, or use a combination of fresh mozzarella (well-drained and torn) and a little cream cheese for a similar texture. The cheese should be at room temperature so it spreads easily and melts evenly.

All-purpose flour works perfectly here; Italian 00 flour will give an even more tender crumb. Use a good-quality olive oil for the dough and a robust extra-virgin for finishing. The flaky salt is essential for that final pop of flavor and texture. Don't skip it.

• stracchino cheese: Taleggio or a creamy, meltable cheese like young fontina or fresh mozzarella (drained and torn)
• all-purpose flour: 00 flour for an even more tender, delicate crust
• olive oil: mild extra-virgin olive oil or a neutral oil like grapeseed for the dough

Equipment

• large mixing bowl
• rolling pin
• baking sheet or pizza stone
• parchment paper
• pastry brush