Focaccia di Recco

Focaccia di Recco is a traditional Italian dish from the Liguria region, featuring a thin, crispy bread filled with creamy cheese. This Paleo version substitutes traditional flour with almond flour, making it a delightful and healthier breakfast option.

Ingredients

• Almond flour - 200 grams
• Water - 120 ml
• Olive oil - 30 ml
• Salt - 1 teaspoon
• Egg - 1 large
• Ricotta cheese - 100 grams
• Mozzarella cheese - 100 grams
• Fresh basil - a handful, chopped

Steps

1. In a mixing bowl, combine almond flour and salt, then add the egg and water gradually, mixing until a dough forms.
2. Knead the dough briefly on a clean surface until smooth, then divide it into two equal portions.
3. Roll out each portion into thin circles, about 3 mm thick, using a rolling pin.
4. Place one rolled-out dough on a baking sheet lined with parchment paper.
5. Spread ricotta cheese evenly over the dough, then add sliced mozzarella and chopped basil.
6. Cover with the second rolled-out dough and seal the edges by pressing them together.
7. Drizzle olive oil on top and create small holes in the surface using a fork for ventilation.
8. Bake in a preheated oven at 220°C (428°F) for 15-20 minutes, or until golden brown.
9. Remove from the oven, let it cool slightly, slice, and serve warm.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 9 g
• Unsaturated Fat: 21 g
• Water: 0.12 L

Health Benefits

• High in healthy fats from olive oil and cheese.
• Rich in protein due to the use of eggs and cheese.

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