La Baracchetta di Biagio... a Recco!

Focaccia Pizzata

Ingredients:

1 kg of "00" type flour

1 dl of extra virgin olive-oil

a dash of oregano

tomato-sauce

green olives

salt

4/5 dl of water

fresh soft cheese

How to prepare (on a copper pan):

Prepare all the ingredients; make a dough with flour, extra virgin olive-oil, stir in  salt (and then  water). Knead by hand (you can make it also by a food-mixer) until the dough will be soft and smooth. Let it rest for more or less 60 minutes at a temperature of 18º/20º Celsius and cover it. After making the dough rest for 60 minutes, split it in order to pick up a form of about 1/2 kg and stretch it by a rolling pin until it's thin. Put your clenched fists under the dough and, spinning it, enlarge it and make it as thin as possible. Lean it on the previously oiled copper pan . Then put the fresh soft cheese on the pastry in small pieces ( each of which nut-size) in a circular movement. Make a second  very thin leaf (almost a see-through one) with the same treatment of the first one and cover the other leaf already  sprinkled with cheese. Fold up the ends of the two leaves in order to have well brought together the two overlapping borders and remove the quantity of pastry (up and down) sticking out of the pan. With your fingers pinch many points of the pastry with holes of about a centimetre of width. Sprinkle with salt and extra virgin olive-oil. Sprinkle it with tomato-sauce, olives, oregano, a dash of salt and extra virgin olive-oil  Bake it in an oven at a temperature of about 270º/320º Celsius for 5/7 minutes. The oven has to be regulated in order to have the ground warmer than the ceiling. The baking will be completed when focaccia has  a golden colour up and down.

Enjoy your meal!