Focaccia di Recco
allrecipes.com · 2013 · Original
Focaccia di Reccoinferred from the title
DietVegetarian. Not vegan: crescenza-stracchino cheese.
Against 5,130 pizza recipes
Focaccia di Recco style, 59% hydration: drier than 76% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
Focaccia di Recco (Recco, Liguria): two paper-thin unleavened sheets sandwiching crescenza cheese; no yeast
Tradition: 500 to 600°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
250g
Water
149g
Hydration
59.4%
Salt
2.4%
Yeast
n/a
Oil
14.4%
Sauce
n/a
Cheese
n/a
Dough weight
441g
Process
Bake temp
500°F / 260°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (6)
- flourall-purpose flour2 cup · 250g
- watercold water1/2 cup · 119g
- saltfine salt3/4 tsp · 4.5g
- cheese othercrescenza-stracchino cheese12 tbsp
- oilextra-virgin olive oil4 tsp · 18g
- saltcoarse sea salt1/4 tsp · 1.5g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 quarter-sheet baking pan
- over cheesecornmeal1 tsp · 4.2g
Keep exploring
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Do something with it
- Scale this doughStart from 59% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 59% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia di Recco group marked.
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