Focaccia al formaggio (Ligurian cheese pie)

First of all, let’s clear a big misunderstanding: Focaccia al formaggio is not a proper “focaccia” it’s not a flat bread with holes on the surface leaking extra-virgin olive oil. It is, actually, an ancient savory pie, mede of a shell of thin unleavened dough filled with a creamy and melted fresh cheese. The recipe of this pie has very few ingredients and is fairly easy:knead the dough, let it rest, stretch it in a thin layer, cover a cake tin, spread the cheese, cover with another thin layer of dough, seal and bake at high temperature. Mine is long, instead, because I want to follow you step by stepas if I were close to you. I give you small tricks and precise directions on how to prepare a perfect stretchy dough (commonly called “pasta matta” – creazy dough), which is the secret to obtain at home a focaccia al formaggiovery similar to the one sold in bakeries of Recco and Genoa.