Focaccia di Recco

In the bowl of a stand mixer, combine the flour, salt and water. Mix with a hook attachment at low speed for about two minutes.

Add the olive oil and continue to mix until the oil is incorporated. Increase the speed to medium and continue to mix for about 5 minutes.

Remove the dough from the mixer and knead by hand for a few minutes, or until smooth and consistent. Cover in plastic wrap and let it rest for 30 minutes at room temperature.

Meanwhile, generously brush a 15 × 10 inch baking tray with olive oil. After the dough has rested, cut it in half. Keep one half set aside, wrapped in plastic, while you work on the other.

Preheat an oven to 485 ºF (250 ºC).

Roll the dough out with a rolling pin until it is large enough to be draped over both hands. Pick the dough sheet up and begin to gently stretch it out until it becomes so thin that it's partially transparent.

Drape the sheet of dough over the baking tray and gently press it down so it lies flat and flush. Spread chunks of cheese across the dough.

Repeat the rolling and stretching process with the other half of the dough. Drape this second sheet over the cheese and press it down to remove any air pockets.

Press and seal the edges together, and trim the excess dough away by rolling a rolling pin along the edges of the tray.

Tear several holes in the top sheet of dough to prevent air expansion.

Make a mixture of 2 teaspoons olive oil, 2 tablespoons water and a pinch of salt. Brush this across the top of the focaccia.

Bake for 7 to 8 minutes or until the top begins to brown. Slice and serve hot.