So delicious! Focaccia di Recco – which is two paper thin sheets of unleavened dough that has baked (in between) a very specific fresh, very soft cow’s milk Italian cheese (called Stracchino or Cresenza)-But, since I couldn’t find the cheese, I went French (with a combination of Delices De Bourgogne, Brillat savarin and (of all things… ) garlic and herb Boursin- and it was fabulous!! Oh- and, since I didn’t want the dough leavened (because it needed to be almost as thin as strudel dough- but I wanted it to taste leavened) I added some of my sourdough starter- after cooking it to prevent any further fermentation. OMG- really special
So delicious! Focaccia di Recco – which is two paper thin sheets of unleavened dough that has baked (in between) a very specific fresh, very soft cow’s milk Italian cheese (called Stracchino or Cresenza)-But, since I couldn’t find the cheese, I went French (with a combination of Delices De Bourgogne, Brillat savarin and (of all things… ) garlic and herb Boursin- and it was fabulous!! Oh- and, since I didn’t want the dough leavened (because it needed to be almost as thin as strudel dough- but I wanted it to taste leavened) I added some of my sourdough starter- after cooking it to prevent any further fermentation. OMG- really special

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