Focaccia di Recco with Bimby

Recco focaccia with Bimby is a Ligurian specialty famous for its stringy cheese filling!

Recco focaccia with Thermomix is ​​a quick and easy recipe which, just as tradition dictates , does not require the use of yeast . It is a delicious flat focaccia filled with soft cheese, which usually uses stracchino although the original recipe is with prescinseua. The process is similar to that carried out by hand but thanks to the Thermomix you will have much less effort. Bear in mind then that you can use any model, be it the TM5, the TM6 or the TM31 .

Bring it to the center of the table to share a delicious dinner with your family, and if there are a few pieces left over it can become an excellent snack the next day. It will be amazing even cold , so take the opportunity during the beautiful days and prepare a pan to take to the beach for a picnic!

Preparation of the Recco focaccia recipe with the Thermomix

1. Place the flour, oil, water and salt in the bowl and knead for 30 seconds. speed 6 .
2. Then continue for another 2 minutes. Spiga mode .
3. Transfer the dough into a bowl, cover it with a cloth and let it rest for an hour at room temperature.
4. Once the resting time has passed, transfer the dough to a work surface and divide it into two equal parts .
5. Roll out one part of the pastry very thinly and place it on a baking tray greased with oil with a diameter of 50 cm, then fill it evenly with the stracchino cut into small pieces .
6. Roll out the other half of the dough in the same way and place it delicately on the stracchino.
7. Seal the edges , spray the surface with a drizzle of oil, season with a pinch of salt then pinch the dough to obtain small holes suitable for steam to escape.
8. Cook in a preheated oven at 250°C for 5-10 minutes . The surface should be nice and golden.
9. Remove from the oven, let cool slightly and enjoy the focaccia together with your family!

You can replace the 00 flour with Manitoba flour or with 0 flour. Instead of stracchino you can use crescenza, which is part of the same family of cheeses. If you don't have such a large pan, you can use the oven tray or divide the dough into 4 parts and make two focaccias with a diameter of 30 cm . In short, a bit like you can see in this video, the important thing is to roll out the dough thinly and add plenty of cheese.

Also try it with alternative cooking in the air fryer !

Conservation

Recco focaccia with Thermomix can be kept in the fridge for 2-3 days .

Focaccia with Recco cheese and PGI mark

Did you know that by preparing focaccia di Recco outside the Ligurian East, you could receive a complaint for fraud? Naturally on a commercial level.

In 2015 the focaccia di Recco obtained the PGI mark , but European legislation even prohibits its production with attached denomination outside of Genoa, Avegno, Camogli and Sori. Although respecting the original recipe, if made elsewhere this dish will have to be nicknamed simply "cheese focaccia" . Not even pre-cooking in Liguria will save you: the current law does not allow pre-cooking or other preservation methods!

Cheese focaccia: history and origin

Researching the origins of this recipe is really complex because once again history and legend blend together. Although the first written trace dates back to a treatise by Cato, the De re rustica , a relatively more recent date, indicates it as a dish consumed by the Knights Templar leaving for the Holy Land.

More likely, the cheese focaccia was born from the expert hands of housewives who, having to make a virtue of necessity, used the ingredients available by kneading water and flour and enriching everything with the typical cheese of the Ligurian hinterland, prescinseua , today replaced by stracchino.

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Let's go to Liguria and prepare Recco focaccia