Focaccia di Recco is the best focaccia I have ever tried. Simple, fast, but above all delicious!
Legend has it that focaccia originated at the time of the Saracen raids, when the inhabitants of Recco were forced to take refuge inland. On this occasion, the people of Recco, taking advantage of flour and oil, the ingredients available in greater quantities, gave life to this fantastic focaccia with cheese.

Ingredients for Focaccia di Recco

- 300 gr of manitoba flour
- 180 ml of water
- 26 ml of oil
- 6 gr of salt
- Crescenza

CAPITAL (Focaccia di Recco, the best I have ever tried)

00:00 Start
00:15 Focaccia di Recco dough
03:21 Bunches division
03:48 Preparation of Focaccia di Recco
04:50 How to put the Focaccia in the baking tin before baking
06:53 Baking Focaccia di Recco
07:11 Cutting



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