Vegan Stracchino and Focaccia al Formaggio

Focaccia al formaggio di Recco is a beloved Italian specialty, known for its thin, crispy layers filled with a creamy cheese

Today, I’m sharing a vegan version of this classic, featuring a homemade vegan stracchino that perfectly mimics the texture and flavor of the original. Whether you’re vegan, lactose-intolerant, or just curious to try something new, this recipe will not disappoint!

VEGAN STRACCHINO

INGREDIENTS:

• 230g unsweetened soy milk.
• 30g potato starch.
• 10g cornstarch.
• 10g olive oil.
• 10g lemon juice.
• 20g soaked cashews.
• 1 tbsp nutritional yeast flakes.
• 2 pinches of salt.
• 120g unsweetened soy yogurt.

INSTRUCTIONS:

1 Drain the soaked cashews and blend them with soy milk, potato starch, cornstarch, nutritional yeast, salt and lemon juice until smooth.

2 Add the olive oil and blend for a few more seconds.

3 Transfer the blend to a saucepan and cook over low heat, stirring constantly, until the mixture thickens and becomes creamy.

4 Turn off the heat and mix in the soy yogurt until fully combined.

FOCACCIA AL FORMAGGIO

INGREDIENTS:

• 250g all-purpose flour (00).
• 250g bread flour (0).
• 250g water.
• 25g extra virgin olive oil.
• 7g salt.
• Vegan stracchino (see recipe above).

INSTRUCTIONS:

1 In a large bowl, combine the all-purpose flour, bread flour, the oil and salt. Gradually add the water and mix until a dough forms.

2 Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic.

3 Cover the dough with a clean kitchen towel and let it rest for 30 minutes.

4 Divide the dough into two portions. Roll out each portion very thinly on a floured surface, then use your hands to stretch it further to achieve an ultra-thin layer.

5 Place one sheet of dough on a oiled baking tray. Spread the vegan stracchino evenly over the surface.

6 Cover with the second sheet of dough, sealing the edges by pinching them together. Make small holes in the top layer with your fingers to allow steam to escape.

7 Drizzle with olive oil and bake in a preheated oven at 250°C (480°F) for 8-10 minutes, or until golden and crispy.

Tips for making your Vegan Focaccia al Formaggio even better:

Use room temperature ingredients: Let your water, oil, and other ingredients come to room temperature before mixing to help the dough come together more smoothly.

Stretch the dough gently: If you're using your hands to stretch the dough, be gentle to avoid tearing it. Work slowly and evenly to get that thin, delicate texture.

Don’t overfill: When spreading the vegan stracchino, make sure not to overfill the dough with cheese. It should be spread evenly but not too thick, allowing the dough to cook properly.

Seal edges well: Pinch the dough edges tightly to seal them. This ensures that no filling leaks out during baking.

Add a final drizzle of olive oil: Before baking, drizzle a little more olive oil on top of the dough. This helps the focaccia become golden and crispy as it bakes.

Let it rest: After baking, allow the focaccia to rest for a few minutes before slicing. This helps the flavors set and makes it easier to cut without losing the filling.

How to store your vegan focaccia al formaggio:

Room temperature storage: If you plan to eat the focaccia within 1-2 days, you can store it at room temperature in an airtight container or wrapped in a clean cloth. This will keep it crispy, but not for too long, or it might lose its freshness.

Refrigeration: For longer storage (up to 3-4 days), place it in an airtight container in the fridge. The texture might become less crispy, but you can reheat it in the oven or on a skillet to restore some of the crunch.

Freezing: Vegan focaccia can be frozen for longer storage (up to 2 months). After it has cooled completely, wrap it tightly in plastic wrap or place it in a freezer bag. When you want to eat it, let it thaw at room temperature and reheat it in the oven for a few minutes.

Reheating: To reheat the focaccia, place it in a preheated oven at 180°C (350°F) for 5-10 minutes to make it crispy again. Alternatively, you can warm it in a non-stick pan over low heat, covered, for about 5 minutes.

This vegan adaptation of stracchino and focaccia al formaggio is a celebration of Italian flavors with a plant-based twist. Serve it hot and enjoy the gooey, cheesy filling and the crisp, golden crust. Perfect for a special dinner or to impress your guests with a cruelty-free alternative to a Ligurian classic!

VIDEO RECIPE: