Italian Cheese-Filled Thin Flatbread

Ingredients

• 1.5 cups all-purpose flour
• ½ teaspoon salt
• ¾ cup warm water
• ½ cup extra-virgin olive oil, divided
• 8 ounces fresh Stracchino or Crescenza cheese, softened
• 1 teaspoon kosher salt, for finishing

Instructions

1. 1

   Mix the dough: In a medium bowl, whisk together 1.5 cups all-purpose flour and 0.5 teaspoon salt. Add 0.75 cup warm water and 2 tablespoons of the extra-virgin olive oil. Stir with a wooden spoon until a shaggy, slightly sticky dough forms — it should look rough and wet, not smooth. Let it rest uncovered at room temperature for 15 minutes so the flour fully hydrates.

2. 2

   Prepare your workspace: While the dough rests, lightly oil a 13-inch round pizza pan or baking sheet with 1 tablespoon of the olive oil. Have your 8 ounces of softened Stracchino or Crescenza cheese nearby — this creamy, mild cheese is essential to the dish, but fresh mozzarella works if needed. Preheat your oven to 450°F.

3. 3

   Stretch the first layer: Oil your hands generously with some of the remaining olive oil — the dough is sticky and oil is your friend. Transfer the rested dough onto the oiled pan. Gently stretch it from the center outward with your fingertips, working slowly so you don't tear it. You want a thin, even layer that covers about two-thirds of the pan. The dough should feel delicate, almost translucent in places. If it springs back, let it rest 2 minutes and try again.

4. 4

   Add the cheese filling: Dollop the entire 8 ounces of softened Stracchino cheese evenly over the stretched dough — you can use your fingers or a small offset spatula to spread it in a thin, even layer, leaving a 1-inch border around the edges. The cheese should be just a thin veil, not thick globs, since it will melt and spread during baking.

5. 5

   Stretch the top layer: This is the magic step. Oil your hands again and carefully grab a corner of the dough. Gently, patiently stretch it up and over the cheese, working your way around the pan. The dough will thin even more as you stretch. Keep going until the entire cheese filling is covered with a thin, nearly transparent layer of dough. You may have some overhang — tuck it under or let it crinkle at the edges.

6. 6

   Final olive oil and seasoning: Drizzle the remaining 2-3 tablespoons of extra-virgin olive oil evenly over the entire surface. Use a fork to pierce the top layer all over — dozens of small holes, about 1 inch apart — this prevents the dough from puffing up unevenly. Sprinkle 1 teaspoon of kosher salt across the top.

7. 7

   Bake: Place the focaccia in the 450°F oven on the middle rack. Bake for 12–15 minutes, until the top is golden brown and the edges are a deeper golden-brown, almost caramelized at the borders. You should smell nutty, toasted aromas — this is the cheese melting and the dough turning crispy. The surface should look slightly bubbled and irregular, not uniformly flat.

8. 8

   Cool and serve: Remove the focaccia from the oven and let it cool on the pan for 2-3 minutes — it's fragile while hot and will continue to crisp as it cools. Slide a thin metal spatula or pizza peel underneath to loosen it from the pan, then transfer to a cutting board. Cut into 4 large squares or 8 smaller pieces. Serve warm or at room temperature. The focaccia is best eaten within 2 hours but is still delicious throughout the day.

Tools you’ll need

• medium mixing bowl
• wooden spoon
• 13-inch round pizza pan or baking sheet
• offset spatula
• fork
• oven
• cutting board
• pizza peel or thin metal spatula

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