CHEESE FOCACCIA

Mix flour, ½ glass of oil and a little water and work to have one piece of soft and stretchable dough. Cut it into two halves, round them and let them stand for half hour at least.

Work again the two halves for a few minutes, round them again and let them stand, covered, for 10 minutes more.

Work the first half of the dough into a very thin pastry and lay it on to a baking sheet, which has already been oiled. Scatter the cheese on to the pastry (stracchino cheese). Now work the second half of the dough into a much thinner pastry than the previous one and lay it on to the cheese. Cut the excess pastry and fold up the two pastries together to shape a thin flat edge. Perforate the surface of the pastry.

Salt it through, add oil and spread it on to the whole surface with your hand.

Put it into the oven and let it cook at a very high heat for 5 to 6 minutes.