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Focaccia di formaggio di Recco

Cheese double pizza (Traditional version)

2/3 to 1 cup water 2 cups all-purpose unbleached flour 1 teaspoon coarse sea salt ¼ cup extra virgin olive oil 1 pound soft cheese ( robiola, stracchino, taleggio)

In a mixer add 1 3/4 cups of flour, 2 teaspoons olive oil and enough water to obtain fairly soft dough. Continue kneading for 8 minutes. Alternately, knead by hand. Place it in a piece of plastic wrap, wrap it well and let it rest half hour. Divide it in two and keep the second piece wrapped. With a rolling pin, stretch it as thin as possible to fit a 15 inch oiled pizza pan. Slice thinly or place by spoonful the cheese on the dough and cover with the second half also stretched very thin. Seal the edges together, drizzle some olive oil on top, sprinkle some salt and bake in a preheated 450F oven for about 10 minutes, or till golden. Remove from oven, drizzle some additional olive oil on top, slice and serve immediately.