Focaccia di Recco (Thin Cheese Focaccia)
Two paper thin layers of dough around molten soft cheese, baked until blistered. A Ligurian classic.
- Time1 hr
- LevelMedium
- Costabout £0.46 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, salt, water and 2 tbsp of the oil into a smooth dough. Knead for 5 minutes, wrap and rest for 30 minutes.
30 min - 2
Heat the oven to 240°C (220°C fan) with two large baking trays inside to get hot.
- 3
Divide the dough into two pieces, one slightly larger. Roll the larger piece as thin as you can, almost see through, to fit a sheet of baking paper the size of the tray.
- 4
Lay it on the paper and dot with the soft cheese and torn mozzarella, leaving a 2 cm border.
- 5
Roll out the second piece just as thin and lay it over the top. Press the edges together and trim. Tear a few small holes in the top, brush with the last oil and scatter with sea salt.
- 6
Slide the paper onto a hot tray and bake for 12 to 15 minutes until blistered and golden with bubbling cheese. Cut into wedges and eat straight away.
14 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.