Focaccia di Recco col Formaggio

Combine the flour and salt in a large bowl. Add the warm water and 2 tablespoons of the olive oil. Mix with a fork until a shaggy dough forms, then turn out and knead on an unfloured surface for 6-8 minutes until smooth, supple, and elastic.

Divide the dough into two equal pieces. Shape each into a ball, coat lightly with olive oil, cover with plastic wrap, and let rest at room temperature for 30 minutes. This rest is essential for making the dough stretchable.

Preheat the oven to the highest possible temperature, ideally 250-280C (480-535F). Place a large baking sheet or pizza stone on the middle rack to preheat as well.

On a lightly oiled surface, begin stretching one ball of dough. Using your hands (not a rolling pin), gently pull and stretch the dough outward from the center, rotating it as you go. Work patiently until you have an extremely thin, nearly translucent sheet large enough to cover a 30x40cm baking sheet. Small tears are acceptable.

Drizzle the remaining tablespoon of olive oil on the preheated baking sheet and carefully drape the first sheet of dough over it, letting the edges hang over the sides.

Tear the stracchino into small, irregular pieces and distribute them evenly over the dough, leaving a 2cm border around the edges. Do not spread the cheese; the small mounds will melt and create pockets of gooey filling.

Stretch the second ball of dough in the same manner until very thin. Drape it over the cheese-topped base.

Roll and pinch the edges together to seal, trimming any thick excess dough. Poke several small holes in the top layer with your fingertips to allow steam to escape.

Drizzle the top with a generous glug of olive oil and sprinkle with flaky sea salt.

Bake for 10-12 minutes until the top is dramatically blistered, golden brown in spots, and the cheese is bubbling visibly through the holes.

Remove from the oven, let rest for just 2 minutes, then cut into rough squares and serve immediately while the cheese is still molten.