Chrono Focaccia


  • 300 g of flour of your choice (or mixed)
  • 25 ml of olive oil
  • about 150 ml of water
  • 1 teaspoon of salt
  • 300 g of cheese (Feta)


Place the flour in the bowl, add the oil, then gradually pour the water and melt the smooth and elastic dough. Wrap the dough in a transparent film and let it rest at room temperature for 1 to 2 hours.
Divide it into two parts. Take the first part of the dough and put it on a floured board and stretch the dough with rolling pin and using your fingers. Crumble cheese on it. In the same way prepare the second part of the dough (if possible, stretch it even thinner than the first one) and cover the first part with the cheese. Cut off the dough over the edge of the baking dish and press two coats of dough to merge. As you are doing so, spread your fingers out and make finger holes all the way through the dough.
Before place your focaccia into oven sprinkle it with a bit of olive oil. Bake until golden brown.

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