{"id":55786,"date":"2026-10-08T07:15:20","date_gmt":"2026-10-08T07:15:20","guid":{"rendered":"https:\/\/darkseagreen-rook-345411.hostingersite.com\/?approfondimento=focaccia-di-recco"},"modified":"2026-10-08T07:15:21","modified_gmt":"2026-10-08T07:15:21","slug":"focaccia","status":"publish","type":"approfondimento","link":"https:\/\/italian-riviera.com\/en\/riviera-di-levante\/recco\/focaccia\/","title":{"rendered":"Focaccia di Recco"},"content":{"rendered":"<p>Focaccia di Recco is nothing like the focaccia you know: it is two sheets of paper-thin, unleavened dough with fresh cheese in between that melts in the oven. You eat it hot, just cut, in <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-levante\/recco\/\">Recco<\/a> and a handful of neighbouring towns. This guide explains what it is, where it comes from, how to spot the real thing and when you can taste it for free at the May festival.<\/p>\n<ul>\n<li><strong>Official name:<\/strong> Focaccia di Recco col formaggio IGP (protected geographical indication) since 2015<\/li>\n<li><strong>Where it is made:<\/strong> only in Recco, Camogli, Sori and Avegno<\/li>\n<li><strong>Ingredients:<\/strong> flour, water, extra virgin olive oil, salt and soft fresh cow&#8217;s milk cheese<\/li>\n<li><strong>Golden rule:<\/strong> never frozen, eaten straight from the oven<\/li>\n<li><strong>Festival:<\/strong> fourth Sunday of May, free tastings (24 May in 2026)<\/li>\n<li><strong>Not to be confused with:<\/strong> Genoese focaccia, thick and leavened<\/li>\n<\/ul>\n<h2>What is focaccia di Recco?<\/h2>\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" width=\"1024\" height=\"684\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/focaccia-recco-1.webp\" class=\"wp-image-32659\" alt=\"Freshly baked focaccia di Recco\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/focaccia-recco-1.webp 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/focaccia-recco-1-300x200.webp 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/focaccia-recco-1-768x513.webp 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>The dough is simple: flour, water, extra virgin olive oil and salt, no yeast. It is stretched by hand until you can almost see through it, laid in a large baking tray, dotted with pieces of cheese and covered with a second sheet, which is torn in a few places to let the steam out. A very hot oven does the rest in a few minutes.<\/p>\n<p>The result is thin, with a crisp, golden, blistered top and melted, creamy cheese underneath. The cheese is crescenza or stracchino: the official rules require a soft fresh cheese made from pasteurised cow&#8217;s milk.<\/p>\n<h3>How it differs from Genoese focaccia<\/h3>\n<p>Genoese focaccia, &#8220;f\u00fcgassa&#8221;, is leavened, a couple of fingers thick, topped with olive oil and salt, and eaten even at breakfast. Recco&#8217;s is a different product, closer to a filled pastry. Both are covered in our guide to <a href=\"https:\/\/italian-riviera.com\/en\/genoa\/what-to-eat\/\">what to eat in Genoa<\/a>.<\/p>\n<h2>History: legends and facts<\/h2>\n<p>Two stories are told about its origins. One links it to the time of the Saracen raids, when people cooked with whatever little they had. The other speaks of a focaccia of semolina and cheese served in 1189 to Ligurian crusaders at the abbey of San Fruttuoso. These are handed-down tales: no documents prove them.<\/p>\n<p>The facts are more recent. Cheese focaccia as we know it today is tied to Recco&#8217;s focaccerias and trattorias of the late 19th and early 20th centuries: the oldest still mentioned has been open since 1885. After the war it became the symbol of the rebuilt town, together with water polo. In 2005 producers founded the Consorzio Focaccia di Recco, and in 2015 the European Union granted it IGP status.<\/p>\n<h2>How to spot the real focaccia di Recco<\/h2>\n<p>Outside the IGP area you will often find &#8220;focaccia al formaggio&#8221;: it can be good, but it is not focaccia di Recco. To be sure:<\/p>\n<ul>\n<li>it must be made in Recco, Camogli, Sori or Avegno;<\/li>\n<li>look for the Consorzio&#8217;s IGP logo at the venue or on the menu;<\/li>\n<li>it should arrive straight from the oven, never reheated or frozen;<\/li>\n<li>the pastry is very thin and almost translucent, with no soft bread inside;<\/li>\n<li>the cheese is fresh and creamy, not stringy like mozzarella.<\/li>\n<\/ul>\n<h2>Where to eat it<\/h2>\n<p>In Recco you will find it in bakeries, focaccerias and restaurants, especially in the centre, around Via Roma and the streets near the sea. In bakeries it is sold by the slice and eaten standing, perhaps on the seafront; in restaurants you order a whole one to share and wait, because it is baked to order. We don&#8217;t do rankings: pick a place that displays the IGP logo and bakes it fresh.<\/p>\n<p>The best times are lunch and dinner: by mid-afternoon bakeries may have sold out of cheese focaccia. Camogli and Sori follow the same rules. In Genoa and elsewhere in Italy many places serve it, but it cannot be called focaccia di Recco IGP.<\/p>\n<h2>The Recco Focaccia Festival<\/h2>\n<figure class=\"wp-block-image size-large\"><img width=\"1024\" height=\"521\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-1024x521.webp\" class=\"wp-image-43279\" alt=\"Recco and its beach among the hills\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-1024x521.webp 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-300x153.webp 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-768x391.webp 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-1536x782.webp 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-2048x1043.webp 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>The festival began in 1955 and since 2006 has been run by the Consorzio and the town council. It takes place every year on the fourth Sunday of May: bakers and the Consorzio hand out tens of thousands of free portions at stands across the centre.<\/p>\n<p>In 2026 it was on Sunday 24 May, with activities for children on the Saturday. Plain and onion focaccia were handed out from the morning, IGP cheese focaccia from early afternoon. Stands were set up around Piazza Nicoloso, Via XX Settembre, Via Vittorio Veneto, Via Roma and Via Assereto, with the main stage in front of the town hall and eating contests.<\/p>\n<p>Practical tips: come by train, because parking fills up early; join the queue for cheese focaccia before handouts begin; stay for a walk along the seafront or take the boat to <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-levante\/camogli\/\">Camogli<\/a>.<\/p>\n<h3>The focaccette of Megli<\/h3>\n<p>In April the hill hamlet of Megli holds another festival, the Sagra delle focaccette, which reached its 54th edition in 2026, with free tastings on Sunday afternoon. Focaccette are a different speciality from cheese focaccia.<\/p>\n<h2>Frequently asked questions about focaccia di Recco<\/h2>\n<p><strong>What cheese is used in focaccia di Recco?<\/strong><\/p>\n<p>A soft fresh cow&#8217;s milk cheese, such as crescenza or stracchino.<\/p>\n<p><strong>Does focaccia di Recco contain yeast?<\/strong><\/p>\n<p>No. The dough is flour, water, extra virgin olive oil and salt, stretched very thin.<\/p>\n<p><strong>Can IGP focaccia di Recco be made outside Recco?<\/strong><\/p>\n<p>Only in Recco, Camogli, Sori and Avegno. Elsewhere you can make cheese focaccia, but not under the IGP name.<\/p>\n<p><strong>When is the Recco Focaccia Festival?<\/strong><\/p>\n<p>On the fourth Sunday of May. In 2026 it was on 24 May.<\/p>\n<p><strong>Can focaccia di Recco be frozen?<\/strong><\/p>\n<p>The IGP rules forbid it: it must be eaten fresh from the oven.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What focaccia di Recco IGP is, its history and legends, how to spot the real thing, where to eat it and the free Focaccia Festival in May.<\/p>\n","protected":false},"featured_media":32659,"template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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