For The Dough :
- 1/4 tsp salt
- 2 tbsp cold water
- 3 cups unbleached all purpose flour
- 1/4 cup virgin olive oil (plus extra)
For The Filling :
- 12 ounces crescenza cheese (in small clumps)
Focaccia di Recco is named after the town Recco in Ligurian Riviera di Levante. This dish was invented and consumed greatly by the Italians due to its easily available ingredients. Today, it makes a great snack along with tea and coffee.
Focaccia di Recco is a very lightweight snack that gives a feeling of full stomach and helps with reducing appetite. The heavy dose of Crescenza cheese provides tons of protein that our body requires for building cell structures.
Focaccia di Recco also contains vitamin D, vitamin B-12 and plenty of calcium, which is essential for maintaining good health.
Following is the nutritional chart of Focaccia di Recco per servings:
Energy 177 cal
Protein 5.2 g
Carbohydrates 35.8 g
Fat 1 g
Saturated Fats 0.4 g
Fiber 1.3 g
Sodium 84 mg
Cholesterol 2 mg
How to Make Focaccia di Recco
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.