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Focaccia di Recco : Wine Berserkers – Online Wine Community

Focaccia di Recco

| January 7, 2021 | 0 Comments


400g flour (Manitoba)

200-250ml lukewarm water

8g salt

40g olive oil

200g Ricotta/ Fromage frais

100g Parmesan, grated (or other cheeses like Raclette, Fontina, Comté etc )

sea salt&pepper




1.Put flour, water, oil, salt in a bowl and kneed by hand or machine.


2. Let it rest with cover for 1h or 2h in the kitchen.


3. Combine Ricotta with cheeses. Optional you can do it without Ricotta and use 200-300g cheeses


4. After resting halve the dough


5. Roll out one dough thinly. Use your two fists to stretch the dough.  Put on an oiled baking tray


6. Add the cheese


7. I added additional leftover cheeses of Raclette and Mozzarella


8. Roll out the other dough and put on top.


9.  Add holes in the dough with a knife. Add optional chopped rosemary, sea salt and olive oil. Put in the pre-heated oven on highest heat for 10-20min depending on the power of your oven.


10. Serve as finger food hot or luke warm.  ENJOY


Category: Berlin Kitchen

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