If you ever visited Italy west coast region of n Liguria, where the city of Genova is located, or visited the most well known “Cinque Terre”, you surely tried the famous local bread delight that is the “focaccia di Recco”.

This is simply a thin bread filled with soft “stracchino” cheese, typical of Italy, and soooo tasty!

Since I moved overseas to Canada, I cannot find this delicacy anywhere, and as there are multitude of Italian cheese producers, I was able to find stracchino cheese to make this bread delight myself.


800 gr (6 c + 3/4 c) hard flour

1/2 Lt (2 c) water

50 gr (3 tbsp) extra virgin olive oil

25 gr (1+1/2 tbsp) fine salt

1 Kg (2 Lbs) stracchino soft cheese

1 tsp coarse sea salt and 1 tbsp extra virgin olive oil (optional)



Mix together all the ingredients but the cheese, work the dough till it forms an elastic dough. Cover it with a cloth at room temperature for at least 30 minutes.

After this time, pre-heat the oven at 500F

Divide the dough in half; on a baking sheet, either a 16″ round (this is what I used) or a large rectangular one, begin to stretch it to thin to fit the baking pan you are using and have a thin sheet.

Place one dough sheet on the baking pan and place and spread chunks of cheese on it all over the surface; then, place the other dough sheet on top and seal around the edges.

Prick the dough all around to allow the air to be released while baking.

Pour the 1 tbsp extra virgin olive oil on the uncooked dough and sprinkle the sea salt.

Bake for 8-10 minutes till the top is golden brown.


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