Thin cheese focaccia, Recco style

Method

1. If preparing both original and lighter portions, set aside the ingredients and quantities specified for the lighter portions; the remainder is for the original portions. Prepare the two versions separately whenever their cooking or seasoning differs. Quantities given for the whole preparation are divided between the separate containers, not repeated in each one. Mix 200 g flour, the water, 15 g oil and 4 g salt. Knead for 8–10 minutes until the dough is smooth, firm and elastic. Choose a total tin area proportional to the amount of dough, keeping both sheets very thin; make several focaccias if necessary. For each tin, form two equal balls, cover tightly to make an airtight seal and leave to rest at room temperature for 45 minutes. Do not add yeast.
2. Place a heavy baking tray in the lower third of the oven and preheat to 250°C conventional for at least 30 minutes. Grease the planned thin metal tin or tins (reference size: 30 × 40 cm for two portions) with 5 g oil in total. Each tin will sit on the preheated tray.
3. Lightly flour the work surface with some of the reserved 20 g flour. Roll out one ball, then slide the backs of your hands underneath and gently move your hands apart, shifting the dough to thin it from the centre towards the edges. It should extend beyond the tin and become almost translucent, with no thick rim. If it springs back, cover for 5 minutes before continuing; do not pull on a single point.
4. Lay the first sheet in the tin with the edges overhanging. Dot the cold stracchino over it in small walnut-sized pieces, 3–4 cm apart and stopping 2 cm from the edge. Roll and stretch the second ball in the same way, then lay it loosely over the cheese without pressing down and squeezing out the filling.
5. Press the two sheets together along the rim of the tin and trim only the overhanging excess. Pinch the top sheet in several places (six to eight for a 30 × 40 cm tin) to make small 1 cm openings for steam to escape. Brush the surfaces with the remaining oil (15 g in total, divided between the focaccias) and sprinkle with 1 g salt in total.
6. Place the tin on the hot tray and bake at 250°C for 12–16 minutes. Turn the tin halfway through if the oven colours unevenly. It is ready when the blisters are brown in places, the underside is golden and firm, and the cheese bubbles through the openings. Bake for 2 minutes longer if the base is still pale.
7. Remove using oven gloves and wait for 2 minutes, then cut with scissors or a pastry wheel. Serve piping hot: the top sheet should crackle and the cheese remain molten.

Variants and their steps remain below the recipe.