In Liguria it is called "Fugassa co cheese" and is a specialty now famous all over the world. Recipe? Only three ingredients
There "Fugassa co cheese" (as they call it in Recco, a town in Liguria that made it its specialty) many years ago it was a typical recipe of the Day of the dead. Now, however, it is easy to find it all year round in the bakeries and inns.
It is a very particular focaccia, thinner compared to the classical one because the yeast is not put and because it is filled with soft cheese.
A fresh Ligurian local cheese should be used, but now almost everyone prepares it with the growth.
For its particular consistency and for the creaminess of the filling, this recipe appeals to everyone, adults and children.
Recco focaccia recipe
Preparing the Recco focaccia at home is very simple.
The cooking should be done at a minimum of 270 °, but you will hardly find an electric oven that arrives at those temperatures, so 250 ° will be fine anyway.
First pour into a bowl 250 gr of 00 flour or sieved manitoba with salt and mix well. Make a hole in the center and add 125 grams of water and 25 grams of extra virgin olive oil.
Knead until all the flour is absorbed and form a homogeneous and soft mixture.
Divide the dough into two equal parts and let them rest for 40 minutes at room temperature covered with a cloth.
Coat a round baking tray with baking paper and spread the first dough thinly.
Distributed on the base 250 gr of growth and settle down the second sheet spread out.
Seal the edges well and brush the surface with extra virgin olive oil.
Practice gods small cuts on the surface and season everything with a pinch of salt.
Cook the focaccia in a preheated oven for 12 minutes at 250 ° or even more if you can.
It is ready when the surface becomes golden and crunchy.
serve warm or warm.
Very easy variant with a touch of Sardinia
A version of focaccia similar to Recco's can be made with this faster recipe that involves the use of a Sardinian ingredient. Just fix up carasau bread sheets inside a well-oiled mold, wet them with vegetable broth, stuff them with the crescenza or stracchino (yes, this variant is allowed!) and then cover them with other sheets, always wet with the broth.
Bake at 230 ° until the focaccia is well browned.
The result will not be exactly the same and the consistency will be less crunchy, but the taste is delicious.
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