Known as fùgassa co formaggio to the Ligurians, focaccia di Recco tastes like bliss. This is a combo of 2 recipes. La Cucina does not include prosciutto.

Serves 4

lacucinaitaliana.com

INGREDIENTS
1 cup all-purpose flour
1 teaspoon salt
1/4 cup extra-virgin olive oil water
8oz – 1 pound taleggio, cubed
1/3 pound Prosciutto Cotto, thinly sliced

INSTRUCTIONS
Make the dough: Place the flour and salt in a food processor. With the motor running, add 2 tablespoons olive oil and 5oz water to create a soft dough. Process 45 seconds. Turn out onto a lightly oiled bowl, shape into a ball, cover, and let rest 40 minutes.

Preheat the oven to 520-550. Oil a 14-inch baking sheet with low sides (or cover a round baking sheet with baking parchment). Roll out half of the dough into a circle about 16 inches in diameter. Line the pan with it, then top with the cheese and prosciutto. Roll the second piece of dough and top the focaccia with it. Trim excess dough, tear four small holes in the top to allow excess air to escape, and brush with olive oil. Bake until lightly golden but not crisp (around 12 minutes). Serve hot or warm in wedges.