Focaccia di Recco

Step 1

Mix flour, yeast, and salt in a large bowl. Pour warm water and 2 tbsp olive oil into the center.

Step 2

Stir with a wooden spoon until shaggy dough forms, then knead by hand until smooth, ~8 minutes.

Step 3

Oil a large bowl with remaining 2 tbsp olive oil. Place dough inside, cover with plastic wrap.

Step 4

Let rise in a warm place until doubled in size, 45–60 minutes, until you can see bubbles.

Step 5

Preheat oven to 400°F. Oil a 12-by-16-inch baking sheet generously with olive oil.

Step 6

Turn dough onto the oiled sheet. Gently stretch it with oiled hands until it covers the sheet.

Step 7

Tear stracchino into small pieces and scatter over dough. Sprinkle rosemary and black pepper.

Step 8

Fold dough in half over itself twice to create layers—don't worry if it tears slightly.

Step 9

Bake until the top is deep golden brown and edges are crispy, 18–22 minutes.

Step 10

Cool on the sheet for 3 minutes, then slide onto a wire rack or serving board.

Step 11

Drizzle with olive oil if desired. Serve warm or at room temperature.