1.0Pizza Quest with Peter Reinharthttps://www.fornobravo.com/pizzaquestFocaccia col Formaggio di Recco - Pizza Quest with Peter Reinhartrich600338<blockquote class="wp-embedded-content" data-secret="VCAzcAoTqW"><a href="https://www.fornobravo.com/pizzaquest/focaccia-col-formaggio-di-recco/">Focaccia col Formaggio di Recco</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fornobravo.com/pizzaquest/focaccia-col-formaggio-di-recco/embed/#?secret=VCAzcAoTqW" width="600" height="338" title="“Focaccia col Formaggio di Recco” — Pizza Quest with Peter Reinhart" data-secret="VCAzcAoTqW" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://www.fornobravo.com/pizzaquest/wp-content/uploads/sites/2/2011/02/dscn0031.jpg480640I discovered this in northern Italy, in the Ligurian town of Recco, just south of Genoa. I’m in love with it!! It is made with the simplest of all doughs yet makes an extraordinary type of unusual focaccia. The dough is unleavened and, when rolled out paper thin, is not all that different from Greek phyllo (aka, fillo) dough. It is used not only in the Ligurian Focaccia col Formaggio...Read More...