Baking Steel: Focaccia di Recco

focaccia di recco

Have you ever experienced food envy? Ever seen a dish and immediately made plans to recreate it? I have. It actually happens a lot.

Last week while browsing a few articles on Food 52, I came across a picture of Focaccia di Recco. I instantly became obsessed. I needed to have it, it looked so eloquent and so heavenly. The focaccia is a paper thin dough, sandwiched between gooey cheese.

Right away, I located the recipe and made this dish a top priority, I wanted to give it a test run on the Baking Steel. Great news, the dough is a no yeast dough, meaning you do not need time or patience when creating it, I was able to make a batch and use it within 2-3 hours. The trick is to roll the dough out as thin as possible. Next up,  you need to pick a cheese, a good quality melting cheese. I used fresh burrata, simply based on the fact that it is one of my favorites. Feel free to explore and experiment with different types of cheese, allow yourself to be creative!

 Let’s get to work, I’ll walk you through the steps of recreating Focaccia di Recco….

distribute cheese
focaccia di recco layering
tuck the corners
holes for steam to escape
baked focaccia di recco

Recipe adapted from Emiko Davies Food52

Focaccia di Recco

400 Grams (3 cups) bread flour

200 milliliters (3/4 cup) water

100 milliliters (1/2 cup) olive oil, plus more for topping

10 grams (2 teaspoons) salt, plus more for sprinkling

a lot of cheese of your choice, I used burrata and i didn't use enough


1. preheat oven to 450 F with your Baking Steel on top rack

2. mix the water, olive oil, salt and 1 cup of the flour in a medium bowl until smooth. Add the remaining flour little by little until combined.  Knead by hand in the bowl until smooth and elastic.  Let it rest, wrapped in plastic wrap, in the fridge for 2 to 3 hours.

3. Divide the dough into 4 equal pieces. Remove 1 dough and place the others under plastic wrap.  Grab your rolling pin and lightly dust a work surface.  Now start rolling, roll out as thin as you can. Fold the dough, then unfold and keep rolling.  Use a little flour on top to help, make the dough paper thin so you can could read a magazine through the dough. The goal is to roll out a rectangle.

4. Fold and place dough on parchment paper, unfold. Distribute cheese over the entire surface.  Take a second piece of dough and place on top. Trim with a knife so both pieces are similar size.  Now tuck pieces under and pinch the surfaces together.

6. Using a sharp knife or a lame, poke a few holes on top to allow for steam to escape.  Drizzle olive oil and sea salt on top.

7. Launch on to your Baking Steel and bake for 7-8 minutes.

8. slice and serve

slice and serve

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