Focaccia di Recco came into my life one balmy summer evening in a small, unassuming restaurant in downtown Rapallo. Knowing it was a regional specialty, my husband and I ordered it expecting the usual thick, somewhat dense but soft bread that the word focaccia usually refers to. Then the waiter came over and set down this silver plate of what resembled jaggedly cut up, crunchy quesadillas. I tore off a piece and took my first bite. The hot, savory, melted cheese oozed out on all ends of the thin, crispy bread. Simple, yet absolutely scrumptious.