Ingredients for 6 servings:
300 gr soft cheese (stracchino cheese, formaggetta cheese or fresh caciottina cheese), chopped into little cubes
300 gr flour
2 tbsp of extra virgin olive oil
Salt
Ready in: about 70 minutes
300 gr soft cheese (stracchino cheese, formaggetta cheese or fresh caciottina cheese), chopped into little cubes
300 gr flour
2 tbsp of extra virgin olive oil
Salt
Ready in: about 70 minutes
How to prepare the recipe: "Recco style focaccia":
Pour the flour on a working surface with a little salt, add 2 dl of water (or as much as needed) and knead until you get a compact and firm dough.
Roll out the dough with a rolling pin in order to obtain 2 thin discs of 30 cm diameter.
Oil a mold and place one disc, cover it with the cheese, overlap the other disc, close pushing the edges of the discs so that the cheese dos not spill out.
Oil the surface and bake at 200 °C for 30 minutes or until the dough will be well done and golden.
Origin: Liguria
Preparation time: 40 minutes
Cooking time: 30 minutes
Calories: 330 per person
Difficulty: medium
Chef's advice
I suggest to match this dish with Cinque Terre, Franciacorta Pinot, Gambellara.
Pour the flour on a working surface with a little salt, add 2 dl of water (or as much as needed) and knead until you get a compact and firm dough.
Roll out the dough with a rolling pin in order to obtain 2 thin discs of 30 cm diameter.
Oil a mold and place one disc, cover it with the cheese, overlap the other disc, close pushing the edges of the discs so that the cheese dos not spill out.
Oil the surface and bake at 200 °C for 30 minutes or until the dough will be well done and golden.
Origin: Liguria
Preparation time: 40 minutes
Cooking time: 30 minutes
Calories: 330 per person
Difficulty: medium
Chef's advice
I suggest to match this dish with Cinque Terre, Franciacorta Pinot, Gambellara.
In the picture, Recco style focaccia
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