Focaccia tipo Recco (thin focaccia filled with cheese)

Method

1. 1 Knead the ingredients well and let the dough rest for at least an hour.
2. 2 Preheat the oven to 250°C (480°F): it is essential that it is scorching hot. If your oven doesn't reach this temperature, I recommend using the fan or convection setting.
3. 3 Divide the dough into two equal parts and roll out the first half until paper-thin (thanks to the Manitoba flour, the dough will be highly elastic and resistant). Place the dough on the baking tray, allowing the edges to hang over slightly.
4. 4 Distribute the stracchino cheese in small pieces over the base. There is no need to be overly precise: as it melts, the cheese will spread evenly on its own.
5. 5 Roll out the second half of the dough to the same size and use it to cover the tray. Fold the edges of the bottom sheet inwards, sealing the entire perimeter carefully.
6. 6 Now, pinch the surface with your fingers to create small tears: these holes will allow steam to escape and a delicious amount of cheese to melt on top. Drizzle with a little high-quality extra virgin olive oil and bake for 8-10 minutes.