Focaccia di Recco al Formaggio
Recco, Liguria
Recco's extraordinary thin-sheet cheese flatbread — entirely different from standard focaccia: two paper-thin sheets of unleavened dough (no yeast) stretched until almost transparent, with fresh crescenza or stracchino cheese distributed between them, sealed at the edges, baked at maximum oven heat until blistered and golden. The dough is stretched by hand over the fists until it is the thinness of a plastic bag. At 300°C, the cheese melts completely and the dough blisters and crisps. The technique requires a specific oven temperature that home ovens can approximate but rarely match.