Ingredients for 6 servings
250 g of soft cheese
200 g of white Manitoba flour
100 g of good quality olive oil
Mix 50 g of olive oil with the flour on a kneading board, add cold water until the dough is of a very soft consistency.
Gather dough into a ball, place in a dish and let rest for about one hour in a warm place away from drafts.
Knead the dough for a few minutes, gather again into a ball, let sit on the kneading board for another five minutes, then roll out thin with rolling pin.
Finish spreading out by hand. Place the dough on a well-greased round copper-plated baking pan or baking sheet.
Drop small amounts of cheese all over the dough and cover with a second dough in several spots with the fingers to make little holes of about 2-3 cm.
Sprinkle with salt and drizzle the rest of the olive oil over the dough, spreading it out delicately with the palm of the hand, while pressing down on the bits of cheese.
Bake in a very hot oven (300°C) for about 6 minutes, until the focaccia is well done and golden brown on the surface.
Cut into large pieces and serve immediately.
If typical Ligurian soft cheese is unavailable, substitute it with very fresh crescenza cheese.