Focaccia al formaggio
Classic Genovese focaccia filled with stracchino cheese.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Focaccia's history stretches back to ancient times, with precursors found in Etruscan and Roman flatbreads. The addition of cheese, particularly stracchino, is a more recent regional development, likely arising from the abundance of this soft cheese in Liguria and the desire to enrich the simple focaccia dough.
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Focaccia al Formaggio is deeply ingrained in Ligurian culinary tradition, particularly around the coastal town of Recco, where it's considered a local specialty. It is more than just food; it is an embodiment of local pride and culinary craftsmanship.
Recco's Pride
The town of Recco is synonymous with Focaccia al Formaggio. Local producers fiercely guard their recipes and techniques, with several establishments dedicated solely to its production.
Celebrations and Festivals
Focaccia al Formaggio is often featured in local festivals and celebrations in Liguria, showcasing regional ingredients and culinary heritage.
Social Eating
Traditionally, Focaccia al Formaggio is enjoyed communally, often shared amongst friends and family, reinforcing social bonds and fostering a sense of community.
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Focaccia al Formaggio offers a delightful combination of simple, yet satisfying flavors: the subtly salty and herbaceous dough complements the creamy, tangy, and slightly sweet taste of the stracchino cheese.
The mild saltiness of the focaccia dough, enhanced by olive oil, balances the richness of the stracchino cheese. The cheese itself has a milky, slightly acidic flavor with a uniquely soft and spreadable texture. When baked, the cheese melts into pools, creating a decadent and satisfying bite. Depending on the baker's recipe, a hint of rosemary or other herbs might subtly enhance the aroma and flavor profile.
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Stracchino Quality
Use high-quality stracchino cheese for the best flavor and texture. Fresh, creamy stracchino will melt beautifully and provide a rich, tangy taste.
Dough Consistency
The dough should be thin and elastic. Overworking the dough can result in a tough focaccia. Gentle handling is key.
Oven Temperature
A hot oven is essential for achieving a crispy crust and melty cheese. Make sure your oven is properly preheated before baking.
Salt and Oil
Generous amounts of olive oil and salt are crucial for the characteristic flavor of focaccia. Don't be afraid to drizzle liberally.
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