Focaccia di Recco (Recco-style cheesy flatbread)

Method

1. Add the flour, sugar and salt to the bowl of a stand mixer fitted with a dough hook. Pour in 2 tbsp of the oil and the lukewarm water. Mix at a low speed for about 5 minutes or until combined and forming a dough. Increase the speed to medium and mix for 6-8 minutes until elastic. (Or you can knead the dough by hand on a flour-dusted work surface for 12-15 minutes – it’s meant to be soft and sticky, so don’t be tempted to add extra flour.)
2. On a dusted work surface, bring the dough together into a ball. Cover with an upturned bowl and leave to rest for 20 minutes.
3. Divide the dough into 2 pieces, one slightly smaller than the other. Shape into neat balls by pinching the outer edges of the dough and pulling them into the centre. Pinch together the seam in the middle, then turn the dough over and smooth into a ball using a cupping shape with your hands.
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4. Put the balls of dough on a tray with some space between them,
   cover with a clean damp tea towel and put in the fridge for 1 hour.
5. Remove the dough from the fridge and leave for 10 minutes to warm up a little. While you wait, heat the oven to 240°C fan/gas 10 with a baking stone or baking sheet inside. Take the larger ball of dough and pat out to a rough rectangle on a lightly floured work surface. Roll out until it’s 2-3cm larger than your baking tray. The dough will shrink once rolled out, so do one roll, wait a few minutes, then give it another go. The dough needs to be really thin and even.
6. Grease the baking tray with 2 tbsp oil, then lay the sheet of dough over it, allowing the edges to drape over the sides. Use the lip of the tray to help you stretch the dough out until it’s as thin as you dare go. Add walnut-size dollops of the cheese all over, then brush the exposed dough with another 1 tbsp oil.
7. Roll out the second ball of dough using the same method. It will be slightly smaller than the last sheet but still needs to be just bigger than the baking tray. Lay it over the first sheet of dough and cheese with the edges overhanging. Starting at one end, use your fingers to press the dough to seal it, so there’s no air between the two layers. You’ll need to poke or pinch several holes into the top layer of dough, over the dollops of cheese, to allow some air to escape as the bread bakes.
8. In a small bowl, combine a pinch of salt with the remaining 1 tbsp oil and a splash of water. Brush the mixture all over the dough. Trim the excess dough from outside the tray. If your baking tray has vertical edges, you can roll a rolling pin over the top of the baking tray to cut it. If not, use a small sharp knife, cutting downwards to ensure the dough layers stay sealed.
9. Slide the tray of focaccia onto the hot baking stone/sheet and bake for 10-12 minutes until the cheese is bubbling out of the holes and the top is golden and crisp. Transfer to a wire rack to cool a little. It’s best served still warm, cut into rectangles.