The easy vegan stracchino focaccia recipe

Focaccia has always been a history controversial origins.
Some say she was born in Genoa, some in Bari, some in Messina, there are so many versions and the truth, as always, lies in the middle. Because if it is true that they are all composed mainly of water and flour, it is also true that different mixing methods give different results. That exists highthat fragrantthat crispthat subtle and scrocchiarella, the one with little oil and the one that makes oil its main ingredient.
Whatever the original, over the years we have learned that the term “focaccia” lends itself to a thousand interpretations and each of them is capable of giving those who try it a different gastronomic experience.

One of the most famous and desired versions by all focaccia lovers it is definitely that of Recco, with a very thin sheet of dough and a mouth-watering layer of cheese.
If you try it in the version with vegetable stracchino you will never go back.

In a bowl, combine the flour, salt, oil and water little by little and knead until you obtain a smooth and homogeneous dough which you will let rest covered for at least an hour. Once ready, divide the dough into two parts: one smaller and one slightly larger. Roll out the first dough with the help of a rolling pin until it takes the shape of a thin rectangle and place it on an oiled baking tray or one covered with baking paper. Fill with the vegetable stracchino, add a drizzle of extra virgin olive oil and close everything with the second layer which you will have previously given the same rectangular shape.
Remove the excess dough from the edges, sprinkle with brine and cook in a static oven at 250°C for 10 minutes.
Everyone at the table, the snack is served!