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A thin and crispy focaccia stuffed with cheese.
Ingredients
  • 500 g (17.5 ounces; about 3 ¼ cups)  bread flour, plus more for rolling
  • 15g (0.5 ounce; 1 tablespoon)  sugar
  • 10 g (0.3 ounce; 2 ½ teaspoons) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight
  • 300g (10.5 ounces; about 1 ¼ cups)  water
  • 50 g (1.75 ounces; 3 tablespoons plus 1 teaspoon) extra-virgin olive oil, plus extra for drizzling
  • 400 g (14 ounces) Stracchino cheese (a.k.a. Crescenza), divided (see note)
  • Coarse sea salt, such as Maldon or fleur de sel
Steps
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