Focaccia di Recco

I saw this being made on the TV by Gino D'Campo and had to try it for myself.  Crispy, salty and cheesy, it was the perfect snack!

Ingredients
400g plain flour
500g Stracchino cheese (a more available alternative could be the inside of Burrata cheese also known as stracciatella)
5 tbsp Extra Virgin Olive Oil  (preferably Ligurian)
250ml cold water
20g salt (approx)

Method
Begin by placing the flour in a large bowl. Add about 10g of salt and form a well in the middle. Then add into the well the cold water and 3 tbsp Ligurian extra virgin olive oil. Start mixing the dough with a fork, incorporating the flour, little by little. Once the dough has come together, start kneading it with your hands. Add little more flour if the mix is too wet.

Knead the dough for 5 to 10 minutes, until smooth and uniform. When the dough is ready, cover it with plastic wrap and let it rest for an hour at room temperature.

Divide the dough into two equal parts and roll out the dough, trying to keep it round and as thin as possible, almost transparent. Once you have rolled out both pieces of dough, begin assembling the focaccia di Recco.

Place one layer of dough on a large pizza stone. Add the Stracchino cheese in pieces using your hands or a spoon.

Cover the cheese with the second sheet of dough. Use a knife to remove the excess dough from around the edges of the stone.

Seal the edges by overlapping the dough and pinching together. Then pinch a few holes into the top layer of dough above the cheese so that the steam can come out during cooking. Brush liberally with extra virgin olive oil and sprinkle with the remaining salt.

Bake in a very hot oven, at least 250°C, for about 8 minutes, or until the top is golden and crispy.

When the focaccia is done, remove it from the oven, cut into pieces with a pizza cutter and serve hot.