Easy Focaccia Di Recco

Everyone loves the smell of baking focaccia. I enjoy making it when my family comes over, or I have other guests. I often put out a large antipasto spread as an appetizer, and my freshly baked focaccia adds an extra-special homemade touch. I usually bake it plain, but sometimes I top it with tomatoes, or olives, or onions . . . or all three! Focaccia is popular all over Italy. It can have different toppings, seasonings, and textures depending on the region, but one of my favorites, different and super-delicious, is the Focaccia di Recco. Recco is a city on the Ligurian coast, near Genova, known for its focaccia, pansotti (a special kind of pasta dressed with walnut sauce), and the famous trofiette pasta with pesto. If you are in the area in September, you can watch a spectacular fireworks display and enjoy the specialties and delicious street food along the beautiful Riviera. This focaccia is a bit different: it is not topped, but, instead, filled with stracchino, a cow’s milk cheese from the north of Italy, which is not aged, eaten young, and usually has no rind. It is a soft cheese with a mild, delicate flavor. #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #LidiasTheArtofPasta #LidiasOliveOil https://lidiasitaly.com/recipes/focac... Be sure to hit the Subscribe button so you don't miss any upcoming episodes! Follow Lidia! Official website: https://lidiasitaly.com/ Facebook:   / lidiabastianich   Twitter:   / lidiabastianich   Instagram:   / lidiabastianich