Description
Focaccia di Recco col Formaggio PGI is an oven-baked product obtained from the processing of unleavened dough made with soft wheat flour, extra virgin olive oil, water and salt, rolled into two thin layers and topped with soft fresh cheese made from fresh pasteurised cow’s milk.
Production Area
The production area of Focaccia di Recco col Formaggio PGI is within the municipalities of Recco, Sori, Camogli and Avegno, in the Province of Genoa, in the Liguria region.
Production Method
The dough is made by mixing and kneading soft wheat flour (or Manitoba flour), water, extra virgin olive oil and salt, until the dough is soft and smooth. It is then covered and left to rest at room temperature for at least 30 minutes, after which a portion is taken off and rolled out until it has a thickness of less than one millimetre. This is placed on the baking tray, brushed with extra virgin olive oil and covered with cheese (Crescenza or Stracchino), which is evenly distributed across the entire surface in small pieces about the size of a walnut. The second layer of dough, which must be very thin, is then laid on top of the cheese and pierced all over to allow steam to escape during cooking; it is then drizzled with extra virgin olive oil and sprinkled with salt. The product is baked for 4-8 minutes in ovens with a temperature between 270 and 320 °C, until the surface turns golden with brown streaks or bubbles on the top. Pre-baking, freezing, deep freezing or other methods of preservation are not permitted.
Appearance and Flavour
Focaccia di Recco col Formaggio PGI can be round, square or rectangle, and is never thicker than one centimetre. The diameter of the square and the shorter side of the rectangle must not be less than 25 cm, while the longer side of the rectangular should be no more than 120 cm. The surface of the focaccia is uneven with bubbles; the top is golden with dark brown areas or streaks, while underneath it is yellowish, not white. On tasting, it is crumbly on the top and soft inside. The focaccia is slightly salty, with a hint of freshly baked bread and aromas reminiscent of milk and cheese; the filling is sweet with a light and pleasant bitter note.
History
It seems that the origins of Focaccia di Recco with cheese date back to the time of the Saracen invasions, when the population of Genoa took refuge in the hinterland to escape the invaders. The most available products were cheese, flour and oil, and consequently they became the basis of their daily diet. In relatively recent times (end of the 1800s) it became a successfully established product, thanks to the actions of a group of local restaurateurs and bakers, whose companies still produce focaccia today.
Gastronomy
Focaccia di Recco col Formaggio PGI is a typical specialty that can be eaten at any time during a meal, as a starter, after a second course, or even as a meal in itself: it is a great alternative to pizza, ideal for the increasing number of people who have a yeast intolerance.
Marketing
The product is marketed as Focaccia di Recco col Formaggio PGI. It is sold according to centuries-old traditional methods of preparation, cooking and serving. The product cannot be preserved by freezing/deep freezing, modified atmosphere packaging, or any other preservation techniques.
Distinctive Features
The thin and crunchy Focaccia di Recco col Formaggio PGI, with its melted filling, is served as soon as it comes out of the oven. The rich tradition behind its preparation permits the use of an additional method of finishing the product before cooking: the focaccia can be placed directly on a round wooden board without edges, sprinkled with a thin layer of cornmeal, closed by folding the edges over and put in the oven.
