This is one of those recipes I’ve been wanting to make—and eat—for ages. I’ve watched countless videos of focaccia col formaggio (also called focaccia di Recco) on YouTube, and every time I see that golden, cheese-stuffed flatbread come out of the oven, I start drooling.
My hesitation was in getting the proper cheese. Traditional focaccia di Recco uses stracchino, also called as Crescenza, a creamy, tangy cheese from Liguria. It’s delicious but not exactly easy to find in most grocery stores near me. And I wasn’t about to special order a block of cheese just to satisfy my curiosity.
So, this version is a bit of a mash-up. I wanted to use cheeses you can actually find in most grocery stores: something creamy and something flavorful. I went with Laughing Cow for the soft, spreadable base—it’s surprisingly close to stracchino in texture—and added some Fontina for flavor. You could also try Taleggio, Camembert, or any melty cheese you like. The goal is a rich, creamy, gooey layer with a bit of tang and flavor.
Focaccia col formaggio is more like a cheese-stuffed cracker than a traditional focaccia. There’s no yeast, so no rise time—just a simple dough that rests for an hour to relax before being stretched paper-thin. It bakes up crisp and golden, with lots of cheese in every bite.
And honestly, how could cheesy bread ever be bad?
this version is a bit of a mash-up. I wanted to use cheeses you can actually find in most grocery stores: something creamy and something flavorful.
What Is Focaccia col Formaggio?
Focaccia col formaggio—or focaccia di Recco—is a specialty from Recco, a seaside town in Liguria, Italy. It’s made by stretching an unleavened dough super thin, layering it with soft cheese, sealing it with another thin sheet of dough, and baking until bubbly, golden and cripsy.
It’s not like your usual fluffy focaccia. This version is crackly, delicate, and filled with a layer of cheese. The magic is in the contrast: a thin, crisp dough surrounding melted cheese that stays soft and gooey inside. It’s incredibly delicious.
How Is This Version Different?
Traditionally, the filling is made with stracchino (also called crescenza), a tangy, spreadable cheese that’s hard to find outside of Italy. You can find it in specialty cheese shops or special order it, but this recipe takes inspiration from the original and swaps in some easy to find grocery store cheeses.
Instead of stracchino, we’re using:
- Laughing Cow wedges – for it’s creamy and rich consistency
- Fontina – for added richness and flavor
Cheese-stuffed, cracker-thin, and crisp all around—this Ligurian flatbread is pure magic.
You still get that stretchy, gooey center, just with cheeses you can grab at your local store. Plus, the dough uses just five ingredients and comes together quickly—no yeast, no rise time, just a short rest.
Cheese Suggestions
If you want to customize, here are some other great cheese options:
Soft and Creamy:
- Laughing Cow
- Cream cheese
- Robiola
- Fresh ricotta (well-drained)
Flavorful and Melty:
- Fontina
- Taleggio
- Brie
- Camembert
- Havarti
- Mozzarella (low-moisture, shredded)
Look for a balance of creaminess and flavor. One cheese should be mild and melty, and the other should bring the richness or funk.
Tips for Focaccia di Recco Success
- Rest the dough. This allows the gluten to relax so you can stretch it papaer this without springing back or ripping.
- Stretch it thin. You want to see light through it—like fresh pasta sheets.
- Don’t oil the sides of the tray. Let the dough stick to help seal the edges.
- Tear a few holes in the top so steam can escape.
- Serve it hot. This is a dish meant to be eaten fresh—right when the cheese is molten and the top is crisp. But it’s still totally delicious at room temperature.
Ingredients for Focaccia col Formaggio (di Recco)
Makes 2 focaccias in 9×13” pans — or 1 large in an 18×13” sheet pan
- 250g 00 flour (you could use all-purpose flour if you don’t have 00 on hand)
- 1 tsp honey
- 1 tsp salt
- 150g water
- 2 tbsp olive oil (plus more for greasing and drizzling)
- 3 wedges (about 2.7 oz) Laughing Cow cheese
- 4 oz Fontina, cubed
- Flaky salt, for finishing
Step-by-step Instructions
- Make the Dough
In a large bowl, mix the flour, honey, salt, water, and olive oil until a shaggy dough forms. Turn it out onto a floured surface and knead for about 5 minutes, until the dough is smooth and springs back when pressed. - Let The Dough Rest
Divide the dough into four equal portions (or two, if you’re making one large focaccia). Cover with a bowl or plastic wrap and let rest at room temperature for at least 1 hour. This helps the gluten relax so it’s easier to stretch. - Preheat Oven
Preheat your oven to 500°F (260°C). - Prep Your Pan
Line the bottom of your baking pan with parchment paper and coat it generously with olive oil. Leave the top rim of the tray dry—this helps the dough cling to the edges during shaping. - Assemble the Focaccia
Take one portion of dough and stretch or roll it out until it’s very thin and large enough to drape over the pan with a bit of overhang.
Lay it over the prepared tray.
Dot the surface with half of the Laughing Cow cheese and half of the Fontina cubes.
Roll out a second piece of dough, again thin and slightly larger than the tray.
Gently stretch it over the cheese layer, letting it hang over the edges.
Press the edges firmly into the sides of the tray to seal. You can use a rolling pin or knife to trim off the excess dough. - Seal Dough
Gently press the dough together around the cheese with your fingertips and tear a few small holes in the top layer to let steam escape as it bakes. Drizzle generously with olive oil and sprinkle with flaky salt. - Bake
Bake for about 12 minutes, rotating the pan halfway through, until the top is golden and crisp in spots. Serve hot! It’s best fresh from the oven when the cheese is gooey and the crust is crisp. - Repeat!
Repeat the process for the second focaccia if using two pans.
FAQs
What’s the difference between focaccia di Recco and regular focaccia?
Regular focaccia is yeasted, fluffy, and bread-like. Focaccia di Recco is like a thin, crispy, cracker with a delectable layer of cheese.
Can I make this ahead of time?
You can rest the dough ahead, but it’s best baked just before serving. Leftovers can be reheated in a hot oven to crisp up again or served at room temp.
Can I freeze it?
The dough freezes well, but assembled focaccia is best baked fresh. Freezing after baking might change the texture.
Do I have to use Laughing Cow?
Nope! You can sub in cream cheese, ricotta, or any soft, spreadable cheese you like.
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Did you make this Focaccia col Formaggio recipe?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I’d love to see it!
Focaccia col formaggio (di Recco) Recipe
Equipment
- Baking Tray either 9x13" (makes two focaccias) or 13x18" (makes one)
Ingredients
- 250 g 00 flour or all-purpose flour
- 1 tsp honey
- 1 tsp salt
- 150 g water
- 2 tbsp olive oil plus plenty more to coat pan and drizzle onto foccacia before baking
- 3 wedges (2.7oz) Laughing Cow Spreadable Cheese
- 4 oz fontina cubed
- flaky salt to finish
Instructions
- In a large bowl, mix the flour, honey, salt, water, and olive oil until a shaggy dough forms. Turn it out onto a floured surface and knead for about 5 minutes, until the dough is smooth and springs back when pressed.
- Divide the dough into four equal portions (or two, if you’re making one large focaccia). Cover with a bowl or plastic wrap and let rest at room temperature for at least 1 hour. This helps the gluten relax so it’s easier to stretch.
- Preheat your oven to 500°F (260°C).
- Line the bottom of your baking pan with parchment paper and coat it generously with olive oil. Leave the top rim of the tray dry—this helps the dough cling to the edges during shaping.
- Take one portion of dough and stretch or roll it out until it’s very thin and large enough to drape over the pan with a bit of overhang. Lay it over the prepared tray.
- Dot the surface with half of the Laughing Cow cheese and half of the Fontina cubes.
- Roll out a second piece of dough, again thin and slightly larger than the tray. Gently stretch it over the cheese layer, letting it hang over the edges. Press the edges firmly into the sides of the tray to seal. You can use a rolling pin or knife to trim off the excess dough.
- Gently press the dough together around the cheese with your fingertips and tear a few small holes in the top layer to let steam escape as it bakes. Drizzle generously with olive oil and sprinkle with flaky salt.
- Bake for about 12 minutes, rotating the pan halfway through, until the top is golden and crisp in spots. Serve hot! It’s best fresh from the oven when the cheese is gooey and the crust is crisp.
- Repeat the process for the second focaccia if using two pans.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
