Tonda di Recco

Method

Make a soft dough by combining flour, salt and warm water, kneading until smooth, then rest for 30 minutes. Divide dough into 2 equal parts and roll each extremely thin on an oiled surface, almost transparent. Layer the first sheet in a large oiled baking tin, then spread the stracchino cheese evenly over it, dotting with softened butter, and cover with the second sheet of dough, sealing the edges by folding and pressing them together. Drizzle generously with olive oil over the top and bake at 200C for 25-30 minutes until golden and crispy. Rest for a few minutes before serving warm, cut into wedges.