The focaccia di Recco is already a masterpiece.. stuffed with mortadella, it is spectacular🤗💥 @lasalsicciaciociara Ingredients 100 g Water 20 g Extra Virgin Olive Oil 3 g Salt 200 g strong 00 flour W350 350 g crescenza or stracchino cheese 150 g mortadella In a bowl, place all the water, oil, and flour. Knead roughly, cover, and let it rest for 10 minutes. Return to the dough, add the salt, and knead again, then let it rest for another 10 minutes. After this time, form balls of about 160 g each and place them in the fridge covered with plastic wrap overnight. The next day, roll out the dough ball with a rolling pin and then with your hands. Flour your arms to help prevent the dough from tearing. Oil and flour the baking dish, place the first layer of dough, the mortadella, and the crescenza cheese. Cover with the second stretched and extended dough ball, make some holes, sprinkle with salt, and finish with a drizzle of oil. Bake for 7 minutes at 250 degrees in a static oven. It is b...