1: In a bowl, place the flour and make a hole in the center.
2: Add the oil and a pinch of salt, then start stirring with a spoon.
3: Gradually add all the water at room temperature while mixing with a spoon and kneading.
4: Let the dough rest for 20 minutes.
5: Roll out the dough to form a rectangle.
6: Divide the stracchino into 6 pieces of 50 grams each and place them on one half of the dough rectangle.
7: Fold the dough over to cover the cheese.
8: Cut around with a ravioli cutter, pressing well with your fingers to seal.
9: Heat plenty of peanut oil and, when hot, fry one or two focaccette at a time.
10: Fry for about 10 minutes until golden brown, then drain on paper towels.
