-
1
Place a large mixing bowl in a warm place and sieve the flour into it.
-
2
Add 1 tablespoon of sea salt and 3 tablespoons of olive oil.
-
3
Stir in 200ml of warm water with a wooden spoon and mix together until you have a sticky dough, then cover with a cloth and leave in a warm place for 30 minutes.
-
4
Tip the dough on to a generously floured work surface.
-
5
Coat your hands with flour and knead it for several minutes until it becomes smooth and elastic.
-
6
Divide the dough into two, place in separate bowls, cover both with Clingfilm and leave for 15 minutes.
-
7
Preheat the oven to 225C.
-
8
Flour the surface again and roll out the first ball as thinly as possible into a 40cm diameter disc.
-
9
Lightly oil a flat baking tray or pizza pan and lay the dough down on it carefully.
-
10
Grate or thinly slice the Stracchino over so that it covers the surface of the dough to within 1cm of the edge.
-
11
Scatter with sea salt.
-
12
Roll out the second ball of dough to the same size.
-
13
Place it on top of the first one to cover the cheese, and press it down lightly at the edges.
-
14
Drizzle the surface with olive oil, scatter with sea salt and place in the oven for 25 minutes, or until the crust is light brown.
-
15
Cut into wedges while still warm.
