Flavors · Camogli

Focaccia di Recco col formaggio

Two very thin sheets of unleavened dough with melted fresh cheese between them, baked in a very hot oven on round copper pans. It is protected as a geographical indication and may only be made in Recco, Sori, Avegno and Camogli.

Traditional dish from Camogli, Ligúria

Also known as: focaccia col formaggio, focaccia di Recco

Updated November 2026

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Focaccia di Recco col formaggio — Camogli, Italy — Focaccia di Recco col formaggio

Focaccia di Recco col formaggio — Camogli, Italy

Focaccia di Recco col formaggio does not resemble an ordinary focaccia. The dough—flour, water, olive oil and salt, without leavening—is stretched by hand until almost transparent. One sheet is laid on a round copper pan, pieces of fresh cow’s milk cheese with a soft texture and slightly tangy flavor are placed on it, and it is covered with another sheet. The top layer is torn in a few places and drizzled with olive oil. Baked in a very hot oven, the dough becomes crisp and blistered, and the cheese melts.

Since 2015, Focaccia di Recco col formaggio has had Protected Geographical Indication status from the European Union. The specification defines the production area: the municipality of Recco and the neighboring municipalities of Avegno, Sori and Camogli. Outside those four places, or if the rules are not followed, the product may only be called focaccia col formaggio.

The producers’ consortium links the history to 1189, when a focaccia is said to have been served to knights before leaving for the Third Crusade; this is a tradition without direct documentary proof. Firmer records cited in the specification show that in the early 20th century the focaccia was already offered to visitors as a local specialty, and that from the 1960s, with tourism, it became known beyond the region.

In Camogli, a fishing village on the Golfo Paradiso, focaccia col formaggio is sold in bakeries and restaurants, hot, cut into pieces. There is also a pizzata version with tomato sauce on top.

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Where it comes from

Camogli , Ligúria
Camogli is one of the four municipalities in the PGI production area for Focaccia di Recco col formaggio, along with Recco, Sori and Avegno.

Ingredients

Wheat flour, water, extra virgin olive oil and salt in the dough; fresh cow’s milk cheese with a soft texture in the filling.

How it is eaten

Hot, just out of the oven, served in pieces, eaten with your hands or with a fork and knife.

When it is eaten

Year-round, as a snack, starter or meal.

Your questions

Questions about Focaccia di Recco col formaggio

Where can Focaccia di Recco col formaggio be made?

Only in Recco, Sori, Avegno and Camogli, the four municipalities defined by the Protected Geographical Indication.

Does focaccia di Recco contain leavening?

No. The dough is made without leavening and is stretched until very thin.

What cheese goes in focaccia di Recco?

A fresh cow’s milk cheese with a soft texture and a slightly tangy flavor.

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