Of which 0.9 g sugars and 4.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Yeast-free dough · Two hand-stretched sheets · Protected IGP designation
Allergens gluten, milk
Focaccia di Recco
Two paper-thin sheets with soft fresh cheese
Two almost see-through sheets of yeast-free dough wrap a creamy fresh cheese, then bake very quickly in an oven turned all the way up. The IGP designation belongs to production within the defined area of Recco, Camogli, Sori and Avegno; outside that area, this is a home 'Recco-style' version. The result should be thin, spotted and irregular, with steam tears on top.
Ingredients
- 350 g (12½ oz) bread flour
- 210 g (7½ oz) water
- 38 g (1¼ oz) extra-virgin olive oil
- 7 g salt
- 500 g (1 lb) stracchino or crescenza
Method
- Mix the flour, water, 20 g of the olive oil and the salt. Knead for 8–10 minutes until smooth, firm and stretchy. Don't add yeast: the structure depends on resting and stretching.
- Divide into two pieces, one slightly larger for the bottom. Shape into balls, brush with 4 g of olive oil, cover and let rest for 60 minutes at room temperature.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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