Focaccia di Recco
An Italian-inspired flatbread has a layer of creamy cheese for fantastic flavor.
Place flour into work bowl of a large stand mixer; add both amounts of water 1 tablespoon olive oil and 3/4 teaspoon salt.
Mix dough using stand mixer fitted with dough hook on low speed until it forms a ball on the dough hook 5 to 6 minutes.
Dough should be soft and elastic but not sticky.
Turn dough out onto a work surface and form a ball.
Cover with plastic wrap and let stand on counter at room temperature for 1 hour.
Lightly grease the quarter-sheet baking pan with 1 teaspoon olive oil; sprinkle with cornmeal.
Dust a work surface lightly with flour.
Move oven rack to center position.
Preheat oven to 500 degrees F (260 degrees C).