Focaccia di Recco col Formaggio

In a large bowl, combine the 00 flour, 125 grams of water, 15 grams of extra-virgin olive oil, and 5 grams of fine sea salt.

Mix until a shaggy dough forms, then transfer to a lightly floured surface and knead for 10-15 minutes until the dough is smooth and elastic.

Form the dough into a ball, lightly brush with a small amount of extra-virgin olive oil, cover with plastic wrap, and let it rest at room temperature for at least 30 minutes.