When you think of focaccia, you probably don’t think of thin and crispy bread. Focaccia is usually soft and chewy, with a bit of a bite at the surface. But Giada De Laurentiis is here to expand our minds as to what focaccia can be, and her focaccia di recco is like the best part of a stuffed crust pizza (but better, if you can believe it).
“This isn’t your average focaccia,” De Laurentiis wrote in a recent Instagram caption. “Crispy, crunchy flatbread with gooey brie cheese in the middle… absolute heaven!”
In her video, De Laurentiis said that she had focaccia di recco for the first time in Genoa where it was stuffed with the soft, rindless, Taleggio cheese. However, you can easily substitute Taleggio for brie, as De Laurentiis does here, or camembert.
“This is perfection,” she said. “You guys have to make this.”
You start by making the flatbread dough with flour, salt, warm water, and olive oil. After kneading for up to seven minutes, the dough should spring back when pressed with a finger. Let the dough sit for at least an hour before you assemble.
Then, divide the dough in half and roll out each half into a very thin, rectangular shape that fits on a sheet tray. Lay one half onto the tray and break apart your cheese into little pieces to scatter on top of the dough. Top with the other half of the dough and seal together the two sides at the edges.
Drizzle with olive oil and sprinkle some flaky salt on top before baking for about 20 minutes in a 500-degree oven. Finally, cut into smaller pieces and enjoy!
De Laurentiis writes in her Giadzy recipe that you can serve your focaccia di recco with a drizzle of honey on top or lightly dressed arugula, but honestly, it’s so good on its own, you may want to dive in without adding anything extra. Grab the recipe here and get ready to taste “perfection.”
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