Flat Ligurian Cheese Bread

Focaccia al Formaggio

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is a very simple and delicious kind of flat bread with a wonderful gooey cheese filling. It is another recipe from lovely Liguria where, as I have already mentioned, they adore this sort of food! I have always eaten this as an antipasto, with cheeses and cured meats, olives and pickles, or else served it as a supper dish with a salad. However, you can eat it at any time of day, even as an afternoon snack or with wine as a pre-prandial delight!

Stracchino and pecorino cheese are both readily available from good Italian delicatessens. If you prefer a milder flavour, use very mature Cheddar or Bel Paese.


  • 14 oz (400 g) strong plain flour
  • about 8 tablespoons water salt
  • 4 tablespoons olive oil
  • 11 oz (300 g) stracchino or pecorino cheese, cubed


Pre-heat the oven to gas mark 8, 450°F (230°C).

Knead the flour together with as much water as you need to make a smooth elastic dough, adding a pinch of salt as you go along. Work the dough carefully and vigorously. Cover it with a cloth and let it rest for at least 30 minutes.

Oil an 8 inch (20 cm) cake tin thoroughly. Roll out half of the dough and use it to cover the base of the cake tin. Arrange the cheese all over it evenly and cover with the second piece of dough. Cut a few slits in the top with a pair of scissors to prevent it rising. Sprinkle generously with salt, brush with the remaining oil and put in the oven to bake for 10 minutes. Serve piping hot so that the cheese is runny.