Recco Cheese Focaccia (originally known as Focaccia di Recco col formaggio ) is a baked product created in Italy. This delicacy is made by working an unleavened dough of soft wheat flour, extra virgin olive oil, water, and salt, and filling it with a fresh, soft cheese filling made from pasteurized fresh cow's milk. When served, it has a brittle, crispy texture, a golden yellow top with brown areas or streaks, and a melted, creamy consistency.

Historical and Cultural Connection

According to gastronomic historians, focaccia's origins date back to the time when the Genoese people sought refuge inland from Saracen invaders. Cheese, flour, and a little oil—the most readily available ingredients at the time—formed the basis of their daily diet. The first reference to the product appears in 1875, under the name "scribilta" in L. T. Belgrano's "Vita privata dei genovesi."

In the late 1800s, a group of restaurateurs and bakers from Recco popularized the consumption of focaccia, which had previously been prepared and distributed free only on All Saints' Day. Its popularity and demand grew with the increasing influx of tourists from the 1960s onward. Today, approximately 2 million portions of focaccia are produced annually in Recco itself. This is illustrated by historic events dedicated entirely to the product, such as the "Festa della focaccia," held every last week of May since 1955.

^{About Recco Focaccia with Cheese ( YouTube-GialloZafferano )}

Production Area

The production area of ​​Recco's cheese focaccia is limited to an area encompassing the entire territory of the town of Recco and the neighboring towns of Avegno, Sori, and Camogli. This area is referred to by local historians as the "Recco Valley," and is bordered to the east by Mount Portofino (part of Camogli) and to the west by the town of Sori.

Production Method

Preparation begins with mixing soft wheat flour (or alternatively Manitoba flour), natural water, extra virgin olive oil, and fine salt, either manually or mechanically, until a soft and smooth dough is formed. After the dough has rested at room temperature for at least 30 minutes, a portion is removed and rolled out by hand or by rolling. During this process, the dough is thinned to less than one millimeter thick, being careful not to create any holes in the surface. It is then placed on a baking sheet greased with extra virgin olive oil.

The cheese used for the filling is made from pasteurized fresh cow's milk. The cheese should have a creamy consistency, no added cream, and be resistant to the thermal stress of cooking; it should not melt, bubble, or release whey. This cheese should have a moisture content of 57-60%, a protein content of 13-15%, and a fat content of 21-24% (48-60% in dry matter). The cheese is placed on the first layer of dough in small, walnut-sized pieces to evenly cover the surface.

The second layer is processed in the same way, rolled to the same size as the first, thin enough to be transparent, and placed on the cheese-covered base. The overlapping edges of the two dough layers are pressed together to prevent the cheese from leaking out during cooking. The top layer is pricked with fingers in several places to allow the cheese to release cooking vapors. Finally, a little extra virgin olive oil and, if desired, a light sprinkling of salt are added, and the cheese is baked in an oven set at 270 to 320 degrees Celsius for 4 to 8 minutes. The bottom of the oven should be hotter than the top. Any preservation techniques such as pre-cooking, freezing, or freezing are strictly prohibited. Furthermore, every stage of the production process is documented and monitored, with operators registered on special lists managed by a control organization to ensure product traceability.