The focaccia of Recco is a recipe of the Genoese culinary tradition that we can easily prepare in a 100% vegetable version. It is a simple and tasty preparation, which allows us to get in no time a delicious dish, perfect for lunches, dinners, appetizers, aperitifs, outdoor picnics or any occasion where we want a snack
that makes the day special with simplicity. I’ve tried this recipe several times before getting the version I love and propose you here, I’ve got the final confirmation from some non-vegan friends who came to me for dinner: they couldn’t believe their taste buds for how good this focaccia was!
A creamy heart between two sheets
Two sheets of very thin, fragrant, golden pastry enclosing a heart of creamy vegetable stracchino. The vegetable stracchino, which is the ingredient that makes this recipe truly irresistible, is really easy to prepare and many of you have fallen in love with the texture and taste so similar to the original: you can find the recipe in the blog, you absolutely must try it. With just a few ingredients and quick and easy steps, you can make a vegetarian recipe from scratch that will surprise anyone who has the pleasure of trying it because it’s tasty, it’s as good as the traditional version, but above all it’s 100% cruelty-free.
Can you believe that it is so easy to get vegetable version of traditional recipes?
Prep 10 min Cook 15 min Portion 4
- 250 g of Type 1 Flour
- 125 ml of Water
- 1 tbsp of E.V.O. Oil
- 1 pinch of Salt
- Homemade Vegan Stracchino (as much as needed)
- Place the sifted flour in a bowl. Make a hole in the center of the flour and add salt and a tablespoon of oil. Start pouring water and kneading with a spoon or with your hands to make the dough. (If it is too dry add more water or, if not, add more flour). Transfer the dough to a clean and floured surface and continue to knead until you get a soft and smooth dough. Cover the dough with a cloth and let it rest for 30 minutes.
- After the necessary time, divide the dough into two parts and roll it out with a rolling pin until you get 2 sheets of thin dough (you can also divide the dough into several parts and get smaller buns, as I did). Brush the surface of a baking tray with oil and then gently place a sheet of dough on the bottom of the tray, making it stick well.
- Stuff with stracchino and cover the filling with the second sheet. Roll up the sides to seal the focaccia, make small holes in the surface and brush with olive oil. Bake in a preheated oven at 250° for 10-15 minutes or until golden brown. Serve hot or warm.