Advanced Ligurian Cheese Focaccia Construction

In a large bowl, combine high-protein flour, extra virgin olive oil, filtered water, and fine salt. Knead thoroughly until the dough is smooth, elastic, and capable of stretching without tearing.

Shape into a ball and cover securely with plastic wrap. Allow the dough to rest at room temperature for 1 to 2 hours, ensuring the gluten relaxes for optimal handling in subsequent steps.

After resting, knead the dough gently for a few moments. Divide and roll out into two ultra-thin, equally sized discs, maximizing the surface area to ensure a delicate final texture.

Grease a 28–30 cm round baking dish with olive oil. Lay the first dough disc in the dish and evenly distribute crescenza or stracchino cheese across its surface. Cover with the second dough disc, taking care to align the edges.

Thinness is crucial—achieving paper-thin layers will bring your focaccia closer to the classic Ligurian benchmark.

Press the edges of the two dough discs together firmly to seal, trimming away any excess for a tidy result. Use a fork to dock the surface and prevent steam buildup during baking. Drizzle with another layer of olive oil and a light sprinkle of salt. Pinch the top gently with your fingers to create signature dimples.

Bake in a preheated oven at 250°C (482°F) for around 20 minutes, or until the exterior is crisp and golden.

Remove from the oven and serve immediately to enjoy the cheese at its creamiest and most flavorful.