Focaccia di Recco

Method

Mix flour, water, salt and 30ml olive oil together until a soft dough forms, then knead for 10 minutes until smooth and elastic. Divide into 4 equal portions, shape into balls, brush with olive oil, and rest covered for at least 2 hours. On an oiled surface, stretch one dough ball very thinly with your hands until nearly transparent, working carefully to avoid tears. Layer the stretched dough in a 30cm round oiled baking tin, then spread one-quarter of the cheese over it evenly. Repeat with remaining dough portions and cheese, finishing with the final dough layer brushed with remaining olive oil and sprinkled with sea salt flakes. Bake at 200°C for 25-30 minutes until golden and crisp, then serve warm cut into wedges.