Crispy Cheese-Filled Focaccia di Recco Tips, FAQ & printable recipe

Tips for success

For the thinnest dough, roll it out on a lightly floured surface, then use your hands to gently stretch it from the center outward.

If the dough resists, let it rest for a few minutes—this relaxes the gluten and makes it more pliable. Don't worry about perfect rectangles; rustic shapes are part of the charm. The key is even thickness so it bakes uniformly.

To get a really blistered crust, make sure your oven is fully preheated and your baking surface is hot. If using a baking sheet, place it in the oven while it preheats.

The moment the focaccia hits the hot surface, it starts to crisp. Also, don't be shy with the olive oil at the end; it adds flavor and helps the salt stick.

Variations

• Herb-Infused: Add a teaspoon of chopped fresh rosemary or thyme to the dough for a fragrant twist. Sprinkle a few leaves over the cheese before topping with the second layer of dough.
• Spicy Kick: Scatter a pinch of red pepper flakes over the stracchino before sealing. The heat will infuse the cheese and add a subtle warmth that pairs well with the salty crust.
• Caramelized Onion: Top the stracchino with a thin layer of caramelized onions (cooled) before covering with the second dough. This adds sweetness and depth, making it a more substantial appetizer.
• Gluten-Free: Use a gluten-free all-purpose flour blend that contains xanthan gum. The dough may be more fragile, so handle gently and roll between parchment sheets. Adjust water as needed.

Storage and make-ahead

Fridge

Store leftover focaccia in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven to restore crispness.

Freezer

Freeze baked focaccia for up to 1 month. Wrap tightly in foil and plastic. Reheat from frozen at 400°F (200°C) for 10 minutes.

Reheat

Reheat in a 400°F (200°C) oven for 5-8 minutes until hot and crisp. Do not microwave.

Focaccia di Recco is best enjoyed fresh out of the oven, but leftovers can be stored in an airtight container at room temperature for up to 1 day.

To reheat, place in a 350°F (175°C) oven for 5-7 minutes until crisp and the cheese is melted again. Avoid microwaving, as it will make the crust soggy.

The dough can be made up to 1 day ahead and stored in the refrigerator, wrapped in plastic wrap. Let it come to room temperature for 30 minutes before stretching.

The assembled focaccia can also be prepared a few hours ahead and kept in the fridge, but bring it to room temperature before baking for even cooking.

Serving ideas

Serve Focaccia di Recco hot, torn into pieces, as an appetizer or snack. It pairs wonderfully with a crisp green salad, charcuterie, or a bowl of marinated olives. The contrast of textures—crispy crust, molten cheese—makes it a showstopper on any table.

For a more substantial meal, serve alongside a simple tomato soup or a glass of light red wine. It also makes a great base for topping with prosciutto or arugula after baking. However you enjoy it, the key is to eat it while the cheese is still gooey and the crust is crackling.

Frequently asked questions

Recipe card

Crispy Cheese-Filled Focaccia di Recco

Prep 20 minCook 8 minRest 30 minTotal 58 minServes 6

Ingredients

• 2 cups all-purpose flour
• 3/4 cup water
• 3 tbsp olive oil
• 1 tsp salt
• 300 g stracchino cheese
• 2 tbsp olive oil, for drizzling
• flaky salt, for sprinkling, to taste

Instructions

1. In a large bowl, combine the flour, water, olive oil, and salt. Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. The dough should be soft but not sticky. Cover with a damp towel and let rest for 30 minutes.
2. After resting, divide the dough into two equal portions. Shape each into a ball, cover again, and let rest for another 10 minutes. This relaxes the gluten, making the dough easier to stretch paper-thin.
3. Place a baking sheet or pizza stone in the oven and preheat to 500°F (260°C). The pan needs to be screaming hot to get the focaccia crisp and blistered in just 8 minutes.
4. On a large sheet of parchment paper, stretch or roll one dough ball into a very thin rectangle, about 1/16-inch thick. The dough should be translucent enough to see your hand through. If it shrinks back, let it rest a few minutes then continue stretching.
5. Dollop the stracchino cheese evenly over the dough, leaving a 1-inch border. Use about 300 grams of cheese, spreading it in small clumps rather than a solid layer.
6. Stretch the second dough ball to the same size and carefully place it over the cheese. Press the edges to seal, then trim any excess dough. The top layer should be as thin as the bottom.
7. Using your fingertips, pinch small holes across the top of the dough. These vents allow steam to escape and prevent the focaccia from ballooning in the oven.
8. Transfer the parchment with the focaccia onto the hot baking sheet or stone. Bake at 500°F (260°C) for 8 minutes, until the crust is golden brown and blistered, and the cheese is bubbling and melted inside.
9. Remove the focaccia from the oven and immediately drizzle with olive oil and sprinkle with flaky salt. Let it cool for 2 minutes, then slice and serve hot, while the cheese is still molten.

Contains: gluten, milk

Estimated nutrition per serving

Calories

350

Protein

12 g

Carbohydrates

40 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.