Here she is, she is the queen of Ligurian focaccia: the focaccia di Recco 🧀.
The focaccia of Recco, a PGI product
Straight from the Riviera di Levante, a thin flatbread, crispy at the edges and with a heart of crescenza that overflows and envelops the palate.
👩🍳Di below is a simple homemade version of this regional recipe from Liguria, true to tradition.
Recco Focaccia Recipe
Ingredients (25×30 cm baking pan)
- 00 flour: 400 gr.
- Water: 200 ml
- Extra virgin olive oil: 40 ml
- Crescenza: 250 gr.
- A few pinches of salt
Preparation:
Basic dough >In a bowl, pour the flour. Add the water a little at a time, then the salt and oil. Knead until you have a smooth, soft dough.
Rest > Divide the dough into two equal parts. Cover them with plastic wrap and let them rest at room temperature for at least 2 hours.
Roll out > Roll out the first loaf into a very thin sheet. Grease the baking pan with oil and lay the sheet down.
Stuffing > Spread the chopped crescenza cheese over the entire surface, leaving space between piles. Roll out the second sheet and seal the edges well. Pinch the surface with your fingers to create small holes and brush with oil.
Baking > Bake at 280°C for 12 minutes, until the surface is golden and crispy.
Serve it hot (but it’s great cold, too!).
Recco wine & focaccia
Let’s move on to the wine pairing. We certainly don’t want to cover up the very tasty flavor of the cheese and oil, right? That’s why we need a wine that can hold its own, but is not “overpowering.”
That’s why it can be paired casually with our sparkling rosé, Castelline.
This rosé is made from Uva Rara and Croatina grapes left in contact with the skins overnight🌙, time to take on a beautiful, intense pink hue.🩷
Its persistence does not flinch from the intense, prolonged flavor of the crescenza.
It also has that liveliness that cleanses the palate of the creaminess of the soft heart of the focaccia.
Ready for another bite, then another…. Oops, Castelline rosé wine and focaccia di Recco are already finished! Can’t resist.
