This flatbread is a riff on the classic focaccia from Recco, Italy. Unlike the traditional yeasted focaccia, this bread is two layers of unleavened dough separated by cheese. The dough is made by first adding the oil to the flour, mixing it in to coat the starch, and then adding the water. This method keeps the flour from clumping and facilitates a well-blended dough. This flatbread is a great way to start a dinner party with everyone congregating in and around the kitchen, cocktails in hand as the flatbread comes out of the oven. It’s a graphic illustration of the power of steam leavening. After the bread is cut it deflates into a truly flat bread. It’s beautiful and delicious, a sure conversation piece as people relax and settle in for the evening.

　　

Ingredients

makes 1 large flatbread

　　1 1/3 cups/200 grams all-purpose flour, plus more for kneading the dough

　　1 teaspoon/6 grams fine sea salt

　　3 tablespoons/42 grams olive oil, plus more for the pan and for brushing the bread

　　1/2 cup/112.5 grams lukewarm (105°F–115°F/41°C–46°C) water

　　3 cups/300 grams grated Gruyère cheese

　　Coarse sea salt and freshly ground black pepper

　　

Step 1

In a medium bowl, mix the flour and salt. Pour in the olive oil and use your fingertips to evenly disperse it. The flour will take on the appearance of coarse sand. Stir the water into the flour with your fingertips and then knead the mass into a dough. It will be soft and sticky. Dust a work surface with flour, turn the dough out of the bowl, and knead the dough for 5 minutes until it becomes soft, smooth, and silky. Invert a clean bowl over the top of the dough and let it rest for 15 minutes.

　　

Step 2

Uncover the dough and knead it for another 5 minutes. Lightly flour the inside of the bowl and place the ball of dough inside. Cover the bowl with plastic wrap and set it aside in a warm spot for 1 hour and 15 minutes.

　　

Step 3

Using a rubber spatula, gently loosen the dough from the bowl. Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough. Fold that side of the dough into the center and press down gently so the dough adheres to itself. Give the bowl a quarter turn and repeat the folding process. Do this two more times. After the fourth fold, flip over the dough so the seams are on the bottom. Cover the bowl with plastic wrap and let the dough rest for another 1 hour and 15 minutes.

　　

Step 4

Preheat the oven to 500°F (260°C).

　　

Step 5

By now the dough will have expanded by roughly 50 to 75 percent. Divide it in half and roll the pieces into balls. Cover the balls with a damp towel and let them rest for 20 minutes.

　　

Step 6

Put a silicone liner or sheet of foil on a baking sheet and brush it with an even layer of olive oil. Lightly flour a work surface and roll the first ball of dough into a rectangle the size of the baking sheet liner. Put the dough on the liner, then sprinkle the cheese over the dough, leaving a 1/2-inch (1.25-centimeter) border around the edges. Roll the second ball of dough into the same size rectangle and put it on top. Pull and stretch the doughs so their edges line up with each other. Fold the bottom edge up over the top dough in a continuous pinching and pleating motion, much like sealing the two edges of a double crusted pie, around the perimeter. Brush the dough with olive oil, sprinkle with coarse salt, and grind black pepper over the top. Bake for 13 minutes, until the top is bubbly, golden, and crispy.

　　

Step 7

Remove the baking sheet from the oven and allow the dough to rest for 5 minutes. Slide the dough onto a cutting board and cut in half horizontally and then into 6 slices per half. Serve immediately.

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