A traditional Focaccia al formaggio, originating from Recco, featuring a mix of different types of flour and a rich filling of crescenza cheese, baked at high temperatures for a short time.
1: Mix Farina 00 and Farina Manitoba in a bowl.
2: Add acqua, Olio EVO, and sale to the flour and mix until a dough forms.
3: Roll out the dough and place it on a baking sheet.
4: Spread the crescenza cheese evenly on top of the dough.
5: Bake in a preheated oven at 270° to 320°C for 4 to 8 minutes.
