Preparation Steps:

Prepare the Dough:

In a large bowl, whisk together the bread flour, sugar, and kosher salt until well combined.

Add the water and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms, ensuring no dry flour remains.

Transfer the dough to a floured surface and knead for 2 to 4 minutes until it becomes smooth and elastic, adding flour as needed to prevent sticking.

Divide the dough into four portions: two weighing 250g and two weighing 200g. Shape each portion into a smooth ball.

Cover the dough balls with a clean kitchen towel and let them rest at room temperature for at least 45 minutes, allowing the gluten to relax for easier stretching.

Preheat the Oven:

Place a baking stone or steel on the lower-middle rack of your oven and preheat to the highest possible temperature, between 500°F to 550°F (260°C to 290°C).

Assemble the Focaccia:

Lightly oil a 15-inch round pizza tray or a rimmed baking sheet.

On a floured surface, roll out one of the 250g dough balls into a 12-inch circle. Gently stretch it over your knuckles to achieve a 16 to 17-inch diameter, about 1/16-inch thick.

Drape the stretched dough over the prepared tray, allowing a 1 to 2-inch overhang. Press the dough gently to fit the tray.

Distribute half of the Stracchino cheese in tablespoon-sized dollops evenly over the dough.

Roll out one of the 200g dough balls thinner than the first and stretch it to cover the cheese-topped dough, with a 1-inch overhang.

Pinch small holes in the top layer to allow steam to escape during baking.

Trim any excess dough by running a rolling pin around the edge of the tray.

Drizzle the surface with olive oil and sprinkle lightly with coarse sea salt.

Bake the Focaccia:

Transfer the assembled focaccia to the preheated oven, placing it on the baking stone or steel.

Bake for 6 to 7 minutes until the top is browned and the cheese is bubbling through the holes.

Remove from the oven and let it cool slightly before cutting into squares.

Repeat:

Repeat the assembly and baking process with the remaining dough and cheese to make a second focaccia.

Variations and Tips:

Cheese Substitutions: If Stracchino or Crescenza cheese is unavailable, you can substitute with other soft cheeses like Brie or Camembert, though the flavor will differ slightly.

Dietary Adjustments:

Gluten-Free: Use a gluten-free bread flour blend suitable for yeast breads.

Vegan: Replace the cheese with a vegan cheese alternative that melts well, and use plant-based butter instead of olive oil.

Serving Suggestions: Focaccia di Recco is best enjoyed fresh from the oven. Serve it as an appetizer or alongside a fresh salad for a delightful meal.