Focaccia di Recco Style

Dough Preparation

1. 1In a large bowl, combine the all-purpose flour and salt. Make a well in the center.
2. 2Pour the lukewarm water and 2 tablespoons of olive oil into the well. Mix with your hands or a wooden spoon until a shaggy dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.
4. 4Shape the dough into a ball, place it back in the bowl, cover with a damp cloth, and let it rest for about 20 minutes.

Assembly and Baking

1. 1Preheat your oven to 220°C (425°F). Grease a baking sheet or a thin pizza pan generously with olive oil.
2. 2Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion of dough very thinly, to fit your baking sheet or pan. It should be almost translucent.
3. 3Carefully transfer the thinly rolled dough onto the prepared baking sheet, pressing it gently into place.
4. 4Spread the stracchino cheese evenly over the dough, leaving a small border.
5. 5Roll out the second portion of dough thinly and place it over the cheese, sealing the edges by pinching them together.
6. 6Brush the top of the focaccia generously with the remaining 4 tablespoons of olive oil.
7. 7Sprinkle the flaky sea salt over the top. Using a fork or a skewer, prick the surface of the focaccia all over to prevent it from puffing up too much.
8. 8Bake for 15-18 minutes, or until the focaccia is golden brown and crispy, and the cheese is melted and bubbly.
9. 9Remove from the oven, let it cool slightly, then slice and serve immediately.