Focaccia di Recco (Italian Cheese Stuffed Flatbread)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Ligurian specialty of paper-thin dough stuffed with melted cheese, baked until crispy and light. Traditionally eaten warm as an appetizer or light course, it's meant for sharing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 250 g Manitoba flour or bread flour (- 2 cups)
- 120 g cool water (- ½ cup)
- 6 g fine salt (- 1 teaspoon)
- 40 g extra virgin olive oil, plus more for greasing the pan and brushing the top (- 3 tablespoons)
- 350 g crescenza or stracchino cheese (- 12 oz)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 897mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 326mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 897MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.