- Begin by preheating the oven at 450°
- Prepare a 15*2 inch pan by greasing it with olive oil. Set aside.
- In a mixing bowl, add all the ingredients of the dough and mix until you have a ball. Knead until it is smooth and soft. Cover and let it rest for 30 minutes.
- Divide the dough in two parts and using a rolling pin, roll each one into 16-inch round.
- Use one of the dough rounds to line the base of the prepared baking pan. Let the excess amount hang out over the edges.
- Now fill the dough lined pan with the crescenza cheese. Make sure it is evenly spread and not over the top.
- Use the second round sheet of dough to cover the pan. Seal the edges and trim off the excess dough hanging our over the edges.
- Using a fork, or toothpicks make small holes on the dough to allow steam to escape during baking.
- Brush the top of the Focaccia di Recco using olive oil and season with salt.
- Place the pan in the preheated oven and allow it to bake for 30-35 minutes or until the top is puffed and golden brown in color.
- Remove from oven and allow it to cool down for a few minutes before cutting it into wedges.
- Serve warm.
- The filling of Focaccia di Recco contains crescenza or stracchino which comes from a word “stacca” meaning tired. It refers to the milk of tired cows from the alpine pastures in autumn. Their milk has a very distinct taste to it and is richer in fat.
- Focaccia di Recco is actually a dish that was invented for eating during the hard times of the third crusade.
In late 18th century, Focaccia di Recco began to be offered as a special dish in many restaurants to celebrate the Day of the Dead on November 1st.