Joe Trivelli’s Focaccia from Recco Focaccia Di Recco
Recco is a town on the Ligurian coast between Genova and Portofino. If you go there you can eat this on the street or at a focacceria, where it is treated more like a pizza. If you’d like to make a large one, it’s easier to do it with another pair of hands, stretching the dough very gently between you. The stretching of this dough requires a lightness of touch and a minimum of pulling. If you’ve never had this before I think you should opt for the plain version, but you can also ‘pizzerise’ with a tomato and herb topping and a little oil before baking, if you like. Mix the flour and milk together until you have a dough, then transfer to a clean work surface for kneading. Lightly flour the bench if the dough is tacky. Knead it constantly, rotating it all the while, and flouring the worktop where necessary, for about 4 minutes or longer if your batch is bigger. It quickly feels very smooth on the outside and will bounce back when pressed with your fingertip.
When smooth to the touch, cover well and leave to rest for at least 30 minutes.
Preheat the oven to 220˚C/400˚F/Mark 6 and oil a light, large non-stick baking tray.
Cut the dough into two roughly equal amounts, but make one slightly bigger than the other. Use the bigger one for the base. Roll it out into a rectangle as thinly as possible, to about 2mm. Keep the tray you are going to use beside you to help you gauge the size and begin to work with your hands. The aim is to make something thinner than regular pasta, almost as thin as filo. The under sheet can be slightly thicker than the top but make sure that it doesn’t have any holes in it. The second will have holes made in it, so it’s not as much of a problem.
Work with your hands together as if you were praying but with the dough sheet draped over. Carefully move your hands apart, but do this very gently, almost as though trying not to stretch the dough. It will, however, do so. Hop the dough on your hands so that it turns around by 45 degrees at first and repeat. Pay particular attention to the edges of the dough, not the centre, which will naturally be pulled by the weight of the dough. Stretch the parts that are thicker and avoid those that look too thin.
When large enough to fit, place on the baking tray and dot with pieces of stracchino cheese. Stretch out a second piece of dough, ideally slightly thinner. Place on top of the cheese and cut around the edges with a knife. Crimp the border together and tear a few holes in the top. Lightly sprinkle with olive oil and salt before baking.
Bake for 8 minutes until golden and slightly bubbling through the holes. Eat immediately and make another straight away.