When we think of focaccia, we often think of the pillowy bread that was so popular in cafés in the '80s, but there's more to focaccia than that - this classic Ligurian version is the very opposite. Thin rounds of unyeasted dough enclose the simplest of fillings, in this case stracchino cheese. Baked crisp, golden brown and molten in the middle, it's the perfect example of a dish being greater than the sum of its simple parts. Makes two focaccias.
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