Giada De Laurentiis Just Shared This 4-Ingredient Focaccia Di Recco—And It Looks Sublime

During the holidays, the simplest dishes can be absolute show-stoppers. Just think about it: When a fresh batch of dinner rolls or some Classic Deviled Eggs hit the table, they’re gone within a blink of the eye! And Giada De Laurentiis just shared a delicious Focaccia di Recco recipe that is no exception. 

In her video, the Everyday Italian chef and pasta aficionado gives us a peek at melty brie cheese oozing from between two layers of crispy flatbread. She writes in the caption, “This isn’t your average focaccia,” and we believe her. The dish looks like a deliciously balanced combination of flavors and textures: salty, crunchy, creamy, savory and aromatic. Plus, the whole thing has just four ingredients (not counting pantry staples like salt, pepper and oil). Need I say more? Here’s how you make it.

De Laurentiis starts with her dough, the focaccia flatbread. Mix 2 cups all-purpose flour and 1 teaspoon salt in a medium bowl. Form a well in the center and add ⅔ cup water and 1 tablespoon olive oil. She goes in this mixture with her hand, gradually combining the ingredients until they form a rough dough. If the dough feels too dry, add up to ¼ cup more water. 

“And now, for the workout,” she says while kneading the dough over a lightly floured surface. Continue to knead for about 7 minutes until the dough becomes soft and tacky, but no longer sticky. When pressed with a finger, the dough should spring back. Cover the dough completely with plastic wrap and rest for 1 hour at room temperature.

Once the dough has rested, preheat your oven to 500°F. Grease a half sheet pan lightly with olive oil, and sprinkle ½ teaspoon cornmeal overtop. Then, on a lightly floured surface, cut the ball of dough in half. Shape both halves into rectangles and roll them each until just larger than the sheet pan itself. Pick up the first half and drape it over the sheet pan. If it’s not covering the edges, use your hands to stretch the dough over the edges. If it tears, you can simply patch it back together.

After the first layer of dough is on the pan, De Laurentiis is shown evenly spreading pieces of brie (about ½ to 1 inch in size) on the dough, though she also suggests in the comments to “try Taleggio cheese,” a nutty cheese we use in our Wild Mushroom & Polenta Casserole. 

Now, drape the other half of your rolled dough over the first layer and the cheese. Make sure the dough goes past the edges of the pan, and use a rolling pin to roll over the edges of the pan and seal the two layers of dough together. From here, you can remove the outer dough and discard (or bake it separately for use with dips). Puncture the top layer of dough three times in the center, give the top a light drizzle of olive oil and sprinkle with ½ teaspoon coarse or flakey salt. Bake in the oven for 15 to 20 minutes until golden brown and bubbling. 

Remove the Focaccia di Recco from the oven and the sheet pan, and then place it on a cutting board. Slice into 8 servings and serve as is or with a drizzle of honey like Giada does. 

Also try: 17 Best-Ever Thanksgiving Hors d'Oeuvres