Recco focaccia

Ingredients for 3 servings:

• 500 g wheat flour, type Manitoba
• 250 g water, cold
• 50 g olive oil
• 10 g salt
• 375 g mozzarella, made from cow’s milk
• Oil, for drizzling

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 50 minutes

a well-known specialty from the Ligurian town of Recco

This focaccia is usually made with Crescenza or Stracchino. These are fresh cheeses that remain creamy even when heated. Using cow’s milk mozzarella is atypical, but it’s still delicious. It’s noticeably crispy/crunchy, very thin, and splinters like crackers with every bite. Knead all ingredients for about 5 minutes and refrigerate in a sealable container for about 2 hours. Brush 3 pizza pans with a little olive oil. Cut the dough into 6 pieces and roll each one out very, very thinly. Place a rolled-out piece of dough on each pan, tear 3 mozzarella balls into pieces and distribute them among all the pans, sprinkle with salt, and cover each piece with a rolled-out piece of dough (like a pie). Press everything down gently with the palm of your hand. Tear holes in the top of the dough. Drizzle with a little olive oil and bake in the oven at 250°C for 8-10 minutes until golden brown and crispy.