Transcript FOCACCIA COL FORMAGGIO DI RECCO

-UDA- 1^G ling. Cavo, Crotti, Laurenzi, Parodi; Vernazza
FOCACCIA COL FORMAGGIO DI RECCO
THE HISTORY OF THE DISH

“Focaccia di Recco” is a tipycal Ligurian dish from Recco. Recco
is known all over the world for this dish. The history of this dish
began with the Third Crusade when the Recco’s farmers had to take
refuge from saracen invasions in inland areas. They had just water,
flour and oil, so they invented this dish. At the end of the 800s, the
first “trattoria” opened and “focaccia col formaggio” was introduced
in the menu but it was made just on 2 November, since the 50s when
the tourism started, it has become one of the most popular dishes with
tourists and it started to be made all the year round. Today it can be
found in restaurants, pizzerias and baker shops.
DIFFICULTY: LOW
COST: VERY LOW
BAKING: 15 MIN
SERVES.6
INGREDIENTS FOR THE
DOUGH
 Strong white bread flour:
400gr
 Salt:10gr
 Extra-virgin olive oil: 40ml
 Brewer’s yeast: 12gr
 Water: 250ml
INGREDIENTS FOR THE
COVERING
 Extra-virgin olive oil
 A little salt
 Stracchino or crescenza
cheese: 400gr
PREPARATION

Place the flour, salt, yeast, olive oil, and water into a large bowl. Gently stir with
your hand or a wooden spoon to form a dough then knead the dough in the bowl for
five minute to form a smooth, elastic dough. Cover with plastic wrap and let rest for
1 hour at room temperature. Oil the baking dish and after the dough has sat,
remove the plastic wrap from it, divide it into 2 parts and roll 1 part with a rolling
pin dusted with some flour until you get a thin layer about 2mm. Now flour you
hands and stretch the dough over the back of your hands: should be almost
transparent. Try not to pierce the layer, the cheese would come out and burn while
cooking. Put the dough in a baking dish that you previously oiled and place in the
cheese cut into pieces, not too small . Stretch out the other half of the dough until
you get the usual layer and cover the stracchino cheese with it. Seal the edges of
the 2 pieces of dough together and cut out the excess. Tear a few small holes in the
top of the layer and opening it with your fingers to a void swelling during the
cooking in the oven, then brush the dough with extra-virgin olive oil and sprinkle it
with a little salt. Bake at 250 degrees for at least 10/15 until your focaccia is well
browned. Take it out of the oven and eat it rigorously hot… and ENJOY YOUR
MEAL!!!
CURIOSITY
Did you know that the brand “autentica focaccia col
formaggio” was registered in 1997? Yes, because Recco
Municipality had the brilliant idea to protect this delicious
food from the several imitation all over Italy. In this way
you’ll be sure to find under the name “focaccia col
formaggio” only the Recco one; on the contrary all the
others will be named simply “focaccia al formaggio”.