Focaccia di Recco

Method

1. In a planetary mixer with paddle attachment, combine water and olive oil. Gradually add flour on low speed until dough is soft and begins to come together.
2. Switch to dough hook, add salt, and knead on higher speed until dough is smooth, elastic, and releases from the bowl.
3. Transfer dough to floured surface, form into a ball, cover, and let rest for 1 hour.
4. Divide dough into two pieces: one slightly larger for the bottom layer.
5. On a floured surface, roll out the larger piece very thin, then stretch it over your hands until nearly transparent and slightly larger than your pan.
6. Oil the pan and place the bottom dough inside, pressing out any large air bubbles.
7. Spread the stracchino cheese evenly over the dough.
8. Roll out the second piece even thinner, and drape it over the cheese.
9. Trim the excess dough around the edges and pinch small holes in the top layer near the cheese.
10. Season with a pinch of salt and a drizzle of olive oil.
11. Bake in a fan-assisted oven at maximum temperature (about 250°C) for 12-15 minutes until golden and crispy.
12. Optionally, shave white truffle over the hot focaccia before serving.