Focaccia di Recco is a traditional Ligurian specialty made from two paper-thin layers of unleavened dough filled with soft, creamy cheese. It bakes quickly at high heat, producing a crisp surface and a molten cheese center.
Combine the flour, water, olive oil, and salt in a large mixing bowl.
Mix until a rough dough forms.
Transfer the dough to a clean work surface and knead for 8 to 10 minutes, until smooth and elastic.
Divide the dough into two equal portions.
This focaccia contains no yeast. The dough must be stretched nearly translucent, and the cheese should be a soft, fresh cow’s-milk cheese such as crescenza or stracchino. Bake it on a metal pan at the highest safe temperature your oven can reach for the crispest result.
Cover the dough and let it rest at room temperature for 30 to 40 minutes.
Preheat the oven to its highest setting, ideally 500°F (260°C) or higher.
Generously oil a 12- to 14-inch round metal baking pan.
Place one portion of dough on a lightly floured surface.
Roll and stretch it gradually until extremely thin and large enough to cover the pan.
Carefully transfer the dough to the prepared pan, allowing the edges to hang slightly over the sides.
Distribute the crescenza or stracchino over the dough in small spoonfuls, leaving narrow spaces between them.
Stretch the second portion of dough into another extremely thin sheet.
Lay the second sheet over the cheese.
Press the two layers together firmly around the edge of the pan.
Trim away any excess dough.
Tear or pinch several small openings in the top layer so steam can escape during baking.
Drizzle the surface lightly with extra-virgin olive oil.
Sprinkle with a small amount of fine sea salt.
Bake for 8 to 12 minutes, until the surface is blistered and golden and the cheese is fully melted.
Remove the focaccia from the pan and serve immediately while hot.
