Instructions: Thu is the speciality of Camogli a small picturesque fishing village on the italian Riviera which takes its name from the words ca moglie meaning in local dialect the houses inhabited by the wives. This is because the entire male population were always at sea fishing. With its generous cheese filling Focaccia al Formaggio is a great delicacy. It is like a large flat strudel the dough is just as thin and elastic. The cheese used in Camogli is the very soft Certosino but Stracchino or Taleggio cheese can be used instead and these are more widey available. You can eat this at any time from breakfast to dinuer. It is always delicious!

Preheat the oven to 240C/475F/Gas9.

In a large bowl mix together the llour water oil yeast and salt and knead into a dough. Knead by hand for about 20 minutes (or in a mixer for about 5 minutes) or until the dough is elastic.

Leave to rise in a warm place for 30 minutes.

Grease a large baking tray with oil.

Take half of the dough and on a floured work surface begin to roll out with a rolling pin.

Then stretch the dough by hand to obtain a thickness of 3mm.

Place on the greased baking tray and dot with knobs of cheese.

Take the other half of the dough and roll out to the same size and thickness and place over the cheese pressing down with the fingertips.

Seal the edges and dribble some olive oil over the top.

Bake in the very hot oven for 15 minutes or until it is crispy.

Serves 4

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