1. Make the Dough- Combine the flour and salt in a bowl. Add the lukewarm water and olive oil and mix until a dough forms. Knead for about 5–7 minutes, or until the dough becomes smooth and elastic.

2. Place the dough in a lightly oiled bowl, cover, and let it rest for at least 30 minutes. Allowing it to rest for up to an hour will make it easier to stretch.

3. Preheat your oven to 475–500°F. Focaccia di Recco traditionally benefits from a very hot oven.

4. Divide the dough into two equal pieces. Roll and gently stretch each piece until it is very thin—almost paper-thin. Be careful not to tear the dough.

5. Generously oil a baking sheet or pizza pan. Lay one piece of dough over the pan, allowing a little excess to extend over the edges. Tear the cheese into small pieces and distribute it evenly over the dough.

6. Stretch the second piece of dough over the cheese. Press the edges together to seal, then trim away any excess dough. Gently pinch or tear several small openings in the top layer to allow steam to escape.

Drizzle the top with olive oil and sprinkle lightly with salt.

7. Bake for 8–12 minutes, or until the focaccia is crisp and golden in spots and the cheese is bubbling underneath.

8. Remove the focaccia from the oven and let it cool for a minute or two. Cut into pieces and place small pieces of Raw Spring Wildflower Honeycomb over the warm focaccia. The heat from the bread will gently soften the honeycomb and allow the honey to drizzle over the melted cheese.

9. If desired, finish with a small sprinkle of flaky sea salt and fresh thyme or rosemary. Serve warm.

Tips & Tricks

• Stretch it thin. The dough should be much thinner than traditional focaccia. A thin dough is what gives Focaccia di Recco its signature crisp texture.

• Don't overdo the cheese. It may be tempting to pile it on, but small pieces distributed across the dough allow the cheese to melt evenly without making the focaccia soggy.

• Add the honeycomb after baking. This keeps the honeycomb recognizable and allows you to enjoy the contrast between the crisp bread, creamy cheese, and chewy beeswax comb.

• No crescenza or stracchino? Fresh mozzarella can be used as an easier-to-find substitute. Just be sure to drain it well before using.

• Serve it warm. This is one of those recipes that's at its best shortly after it comes out of the oven.

Serving Suggestions

Serve Honeycomb Focaccia di Recco as an appetizer with:

• A cheese or charcuterie board

• Fresh fruit

• A simple green salad

• Additional honeycomb

• Your favorite sparkling beverage

  
  

For an extra-special presentation, place the finished focaccia on a wooden board and add a few small pieces of honeycomb alongside it for guests to enjoy.

Why We Love It

We love recipes that show honey isn't just for toast or tea. Honeycomb brings something completely different to the table—the sweetness of raw honey along with the texture and character of the beeswax comb.

This recipe lets you experience our Raw Spring Wildflower Honeycomb in a whole new way, while giving a traditional Italian recipe a little taste of the Finger Lakes.

Crisp, creamy, sweet, and savory—it's a little unexpected, and that's exactly what makes it so good.