• 300 g. of flour

• 500 g. of soft cheese (e.g. Robiola del Beck)

• 3 whole eggs

• 1 egg

• 3 dessert spoons of extravergine olive oil

• Salt

• Butter

(Enough for 6 people)

This focaccia is also very good in the mornings.

Spread the flour on a board and add the salt, then a little water and oil, enough to create a soft paste.

Knead it carefully and, when the dough is soft and elastic, leave it to rest under cover for about an hour.

Then divide it into two halves and stretch out each of these into very thin sheets.

Grease a pie-dish or baking slab carefully with a little butter.

Lay the first sheet of dough on the flat base.

Cut the cheese into thin strips and lay them out evenly spaced on top.

Cover it all with the second sheet of dough. Using the tips of your fingers, squeeze together the edges of the two sheets of dough.

Make some small holes in the surface and paint it with the beaten egg.

Put it in the oven at 180°C for about 30 minutes.