Go Back Email Link
–+ servings

{Focaccia Di Recco} Thin Crust Cheese-Stuffed Focaccia Recipe

A recipe for a classic cheese-stuffed focaccia bread named Focaccia di Recco for the Italian town where it originated. This unleavened focaccia is made by sandwiching melty cheese between an olive oil dough. We up the ante by topping it with pesto! Hope you enjoy this {Focaccia Di Recco} Thin Crust Cheese-Stuffed Focaccia recipe, as much as we do!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Snack
Cuisine Italian
Diet Vegetarian
Servings 12 Servings
Calories 317 kcal

Equipment

  • Liquid Measuring Cups
  • Dry Measuring Cups And Spoons
  • KitchenAid Stand Mixer
  • Glass Bowls
  • Rolling Pin
  • Pastry Brush Set

Ingredients
  

For The Focaccia Dough:

  • 1 cup plus 2 tablespoons warm water
  • 1/3 cup extra-virgin olive oil plus more for finishing the focaccia
  • 1 tablespoon kosher salt
  • 1 pound (about 3 1/2 cups) all-purpose or bread flour or semolina flour, plus more for rolling the dough

For The Garnish:

  • 8 ounces ciliegine (or one large piece) buffalo mozzarella or, if you can find it, crescenza or stracchino cheese
  • 1 cup pesto
  • Maldon sea salt or other flaky sea salt, for garnish
  • Fresh basil leaves for garnish, optional

Instructions
 

  • Make The Focaccia Dough: Combine the water, olive oil, and salt in the bowl of a stand mixer fitted with a dough hook. Turn the mixer on low speed, add the pouring shield if you have it (otherwise, turn the mixer on and off as needed, so you don't have flour fly everywhere), and add the flour to the mixer a spoonful at a time.
    Once all the flour is incorporated, turn the mixer to medium speed and mix until the dough is smooth, elastic, and does not stick to the sides of the bowl, about 5 to 8 minutes. 
    Remove the dough to a very lightly floured work surface and bring it together in a ball. Divide the dough into two pieces (each piece will make one focaccia) and place each in a resealable storage container or a bowl covered with a damp towel or plastic wrap. Let rest for 30 minutes at room temperature before continuing. 
  • Shape The Focaccia Dough: Once the dough has rested, prepare the bottom piece of a 9-inch springform pan by brushing it with extra virgin olive oil. Heat the oven to 500°F, arrange a rack in the middle, and place a baking stone, pizza stone, or two nested baking sheets on the rack (these will help make the bottom crust nice and golden brown!).  
    Place one of the dough pieces onto a very lightly floured clean countertop and divide it in two. Take one of the pieces of dough, and, using flour sparingly, roll the dough into an 11-inch circle.
    Drape the piece of dough over the prepared pan. Pinch the cheese and tear it into bite-sized pieces, then scatter the cheese across the dough (you don't need the whole bottom covered with cheese, and sprinkling it a bit haphazardly makes for focaccia with different parts that have more cheese!). 
    Roll the second piece of dough into an 11-inch circle and drape it on top of the cheese-covered piece of dough so that you have two layers of dough. Don't pull the top piece of dough taut, but rather let it be loose enough that it can drape a bit between the bits of cheese (it shouldn't fold over on itself, though).
    Use scissors or a sharp knife to snip or cut slits (about 1-inch in length) above each piece of cheese to allow steam to escape, then gently press down on the dough to remove any air and have it deflate and seal the edge. 
  • Bake The Focaccia Bread: Brush the top of the dough with olive oil and add a large pinch of flaky salt. Place the focaccia in the oven on the baking stone or baking sheets, reduce the oven temperature to 475°F, and bake 15 minutes, turning halfway through baking, until the cheese is bubbling, golden, and has a few browned bits. 
  • Finish The Focaccia Bread: Remove the focaccia from the oven and immediately transfer it to a serving platter. Top it with a few spoonfuls of the pesto and spread it all over the top. Drizzle a bit more olive oil on top, add a pinch of flaky salt and a few fresh basil leaves (if using). Serve immediately!

PERSONAL NOTES

Click here to add your own private notes.

Nutrition

Serving: 1servingCalories: 317kcalCarbohydrates: 29gProtein: 9gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 790mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 417IUCalcium: 107mgIron: 0.5mg
Keyword Classic italian bread