As legend has it, when the citizens of Recco where in hiding during the Crusades, they created this focaccia with what little they had (flour, water, olive oil, and some cheese). Today you can find this thin focaccia filled with melty cheese in every bakery, pizzeria, and restaurant in town. It can be round or rectangular, but the important thing is the dough must be as thin as possible. Using bread flour gives the dough great elasticity, which means it's easier to stretch the dough without breaking it. You can do it with all-purpose flour, but you may need to handle it more delicately. It's a pure joy to eat.

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