Focaccia di Recco

By Chef John

4.69 / 5

40min

15min

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2 cups all-purpose flour
½ cup cold water
2 tablespoons cold water
1 tablespoon extra-virgin olive oil
¾ teaspoon fine salt
1 quarter-sheet baking pan
1 teaspoon extra-virgin olive oil
1 teaspoon cornmeal
12 tablespoons crescenza-stracchino cheese divided
4 teaspoons extra-virgin olive oil divided
¼ teaspoon coarse sea salt divided