Focaccia di Recco col Formaggio IGP
Liguria — Recco, Genova province
Recco's extraordinary focaccia — technically not a focaccia in any conventional sense but a paper-thin unleavened double-layer bread with fresh, spreadable cheese (crescenza or stracchino) sandwiched inside, baked on an oiled copper tray at maximum oven temperature until the top blisters and the cheese melts into a liquid interior. The IGP protection covers both the preparation and the geographic origin. The dough contains no yeast, no rising time, and must be stretched to translucency. Focaccia col formaggio is one of Italy's most technically demanding flatbreads.