Focaccia di Recco: A Culinary Delight from the Heart of Italy

Focaccia di Recco, a thin and crispy Italian flatbread, tantalizes taste buds with its unique texture and delectable flavor. Originating in the coastal town of Recco, this culinary gem has captivated hearts and palates for centuries.

With its origins deeply rooted in Italian tradition, focaccia di Recco embodies the culinary heritage of the Ligurian region. Its thin crust, made from a simple dough of flour, water, and olive oil, is adorned with a generous filling of creamy stracchino cheese and fragrant basil, creating a harmonious blend of flavors.

History and Origin

Focaccia di Recco is a thin, oil-based flatbread with a creamy cheese filling that originated in the town of Recco, Liguria, Italy. Its unique characteristics set it apart from other focaccia varieties.

Origins in Recco

Focaccia di Recco has been a culinary staple in Recco for centuries. Its origins can be traced back to the Middle Ages when local bakers began experimenting with different bread doughs and fillings. The combination of thin, crispy dough and creamy cheese proved to be a winning recipe and quickly gained popularity in the region.

Distinctive Characteristics

Focaccia di Recco is characterized by its ultra-thin dough, which is made with a simple mixture of flour, water, olive oil, and salt. The dough is stretched into a thin sheet and filled with a creamy mixture of fresh stracchino cheese, often blended with a small amount of pesto or herbs.

Unlike other focaccia varieties that are typically baked in a hot oven, focaccia di Recco is cooked on a hot stone called a “testarolo.” This unique cooking method results in a crispy exterior and a soft, gooey interior.

Ingredients and Preparation

Focaccia di Recco is made with a simple dough and filled with a rich cheese filling. The key ingredients include:

• 00 flour
• Water
• Olive oil
• Salt
• Stracchino cheese
• Marjoram

The dough is made by mixing the flour, water, olive oil, and salt together. The dough should be kneaded until it is smooth and elastic. The dough is then divided into two balls and rolled out into thin sheets.

The cheese filling is made by mixing the stracchino cheese, marjoram, and olive oil together. The cheese filling is then spread over one of the dough sheets.

The two dough sheets are then placed together, with the cheese filling in the middle. The edges of the dough are then sealed together.

The focaccia is then baked in a hot oven until it is golden brown. The focaccia is then cut into squares and served.

Special Techniques or Equipment

No special techniques or equipment are required to make focaccia di Recco. However, a rolling pin is helpful for rolling out the dough.

Texture and Flavor

Focaccia di Recco is renowned for its distinctive texture and flavor. Its thinness and crispiness make it a unique culinary delight. The dough is rolled out extremely thin, resulting in a crispy exterior that yields to a soft and airy interior.

The flavor profile of focaccia di Recco is a harmonious balance of saltiness, olive oil, and herbs. The generous amount of extra virgin olive oil used in the preparation imparts a rich and savory flavor, while the sprinkling of sea salt enhances the overall taste.

The addition of fresh herbs, such as rosemary and marjoram, adds a subtle aromatic touch that complements the other flavors.

Thinness and Crispiness

The thinness of focaccia di Recco is achieved through a unique rolling technique. The dough is stretched and rolled out by hand until it becomes almost translucent. This delicate process requires skill and precision to ensure the dough remains intact and evenly thin throughout.

Focaccia di recco is a delicious Italian flatbread that is typically filled with cheese and herbs. It is a popular appetizer or side dish, and can be served with a variety of meals. If you are looking for a hearty meal with beef, you might want to try pairing focaccia di recco with meals with beef . Beef is a versatile meat that can be cooked in a variety of ways, so you can find a recipe that suits your taste.

Once you have your beef dish prepared, simply serve it with focaccia di recco and enjoy!

The crispiness of the focaccia is attributed to the high heat used during baking. The dough is cooked in a preheated oven, allowing the exterior to quickly crisp up while the interior remains soft and airy.

Flavor Balance

The flavor balance of focaccia di Recco is a result of carefully selected ingredients and precise preparation. The extra virgin olive oil used in the dough adds a rich and fruity flavor, while the sea salt enhances the overall taste without overpowering the other flavors.

The herbs, typically rosemary and marjoram, are used sparingly to complement the other flavors without dominating the palate. The delicate balance of these ingredients creates a harmonious and satisfying taste experience.

Regional Variations

Focaccia di Recco is primarily associated with the Liguria region of Italy, particularly the town of Recco. However, variations of this flatbread can be found in other parts of the country, each with its own unique characteristics.

These variations may differ in terms of ingredients, preparation methods, and presentation, reflecting the diverse culinary traditions of different regions.

Ligurian Focaccia

• Ingredients:Typically made with a simple dough of flour, water, salt, and olive oil, with the addition of herbs such as rosemary or oregano.
• Preparation:The dough is stretched into a thin, rectangular shape and topped with a thin layer of stracchino cheese, a soft, creamy cheese from Lombardy.
• Presentation:Traditionally cooked in a wood-fired oven, resulting in a crispy crust and a soft, gooey interior.

Tuscan Focaccia

• Ingredients:Similar to Ligurian focaccia, but may include additional ingredients such as sun-dried tomatoes, olives, or anchovies.
• Preparation:The dough is often thicker and more bread-like, and may be topped with a variety of vegetables, meats, or cheeses.
• Presentation:Can be baked in a conventional oven or on a grill, resulting in a more rustic appearance.

Puglian Focaccia, Focaccia di recco

• Ingredients:Made with a dough that includes semolina flour, giving it a slightly coarser texture.
• Preparation:Typically topped with tomatoes, onions, and olives, and may also include capers or anchovies.
• Presentation:Baked in a traditional wood-fired oven, resulting in a crispy exterior and a soft, flavorful interior.

Serving Suggestions

Focaccia di Recco can be enjoyed on its own or as an accompaniment to various dishes. Here are some suggestions:

In Recco, focaccia di Recco is traditionally served as an appetizer or as a main course with a glass of local white wine.

Accompaniments

• Freshly sliced tomatoes and basil
• Prosciutto or other cured meats
• Artichokes or mushrooms
• Olive oil and balsamic vinegar

Beverages

• White wine, such as Vermentino or Pigato
• Prosecco
• Beer

Cultural Significance

Focaccia di Recco holds immense cultural significance in Italian cuisine and the Recco region. It is a symbol of local culinary heritage and a beloved dish at local festivals and family gatherings.

Role in Local Festivals and Traditions

Focaccia di Recco plays a central role in the annual Sagra del Formaggio (Cheese Festival) held in Recco. During this festival, the streets are filled with stalls selling various cheese products, including focaccia di Recco. Locals and tourists alike come together to celebrate this culinary delicacy and enjoy the vibrant atmosphere of the festival.

Recipe Table

Here is a detailed recipe table for making focaccia di Recco:

Note:This recipe yields 12 servings.

Ingredients

Visual Appeal

Focaccia di Recco is a stunning bread with a unique and captivating appearance that sets it apart from other focaccia varieties. Its thin, almost translucent crust has a delicate golden hue, reminiscent of a crisp autumn leaf. The surface is dotted with small, irregular bubbles that give it a slightly pockmarked texture, adding to its rustic charm.

Shape

Focaccia di Recco is typically rectangular or square, with a thickness of only a few millimeters. This ultra-thin profile allows the bread to cook evenly and quickly, resulting in a perfectly crisp exterior and a soft, yielding interior.

Nutritional Information

Focaccia di Recco is a low-calorie and nutritious bread. A single serving (100g) provides approximately 250 calories. It is a good source of carbohydrates, providing about 50g per serving. These carbohydrates are primarily complex carbohydrates, which provide sustained energy.

Macronutrient Breakdown

The macronutrient breakdown of focaccia di Recco is as follows:

Carbohydrates

50g

Protein

10g

Fat

10g

Vitamins and Minerals

Focaccia di Recco is also a good source of several vitamins and minerals, including:

• Vitamin B6
• Vitamin C
• Iron
• Calcium
• Potassium

Allergens and Dietary Restrictions

Focaccia di Recco is generally considered a safe food for most people. However, it is important to note that it contains wheat flour, which is a common allergen. It is also made with cheese, which may not be suitable for people with lactose intolerance.

Final Wrap-Up: Focaccia Di Recco

Focaccia di Recco stands as a testament to the culinary prowess of Italian cuisine. Its simplicity, yet exquisite taste, has made it a beloved dish both in Italy and beyond. Whether enjoyed as an appetizer, a light meal, or a delightful accompaniment to other dishes, focaccia di Recco continues to captivate and delight.