Cheese focaccia from Recco (Focaccia di Recco) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on October 12, 2021

    A couple of things you need to know about this recipe: 1. You must start the day before you want to bake it. 2) It's not like any focaccia you may have seen previously. It's laminated croissant style dough, hence the long lead time. That said, my attempt wasn't massively successful. The final proving took absolutely ages, closer to 4 hours than 3. You can't hurry it by putting it somewhere warm, because there's so much butter in it. The result was flaky but rather flat ... maybe I actually overproved it? Where's Paul Hollywood when you need him? I might have another go because I can imagine it being lovely if you get it right.

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