Focaccia di Recco

1. Begin by preheating the oven at 450°
2. Prepare a 15*2 inch pan by greasing it with olive oil. Set aside.
3. 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.
4. Divide the dough in two parts and using a rolling pin, roll each one into 16-inch round.
5. Use one of the dough rounds to line the base of the prepared baking pan. Let the excess amount hang out over the edges.
6. Now fill the dough lined pan with the crescenza cheese. Make sure it is evenly spread and not over the top.
7. 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.
8. Using a fork, or toothpicks make small holes on the dough to allow steam to escape during baking.
9. Brush the top of the Focaccia di Recco using olive oil and season with salt.
10. 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.
11. Remove from oven and allow it to cool down for a few minutes before cutting it into wedges.
12. Serve warm.

Trivia:

• 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 18^th century, Focaccia di Recco began to be offered as a special dish in many restaurants to celebrate the Day of the Dead on November 1^st.