Italian Focaccia di Recco-Inspired Cheese Flatbread

Ingredients

• 2 thin pizza bases
• 6 oz stracchino or mozzarella, torn
• 1 small onion, thinly sliced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp rosemary
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 500F (260C), or as high as it goes, with a baking sheet or pizza stone inside. This flatbread depends on ferocious heat to blister the top before the cheese runs out.
2. Heat the oil or butter in a skillet over medium-low heat and cook the sliced onion with a pinch of salt for 10 to 12 minutes, until completely soft and sweet, adding the garlic and rosemary for the last minute. Let it cool.
3. Lay one pizza base on a sheet of parchment and dot the torn cheese over it in even clumps, leaving a 1/2-inch border clear all round.
4. Scatter the cooled onion over the cheese and season with black pepper.
5. Lay the second base on top and press the two edges together firmly, then roll the border inward and pinch it to seal, so the melting cheese cannot escape at the sides.
6. Brush the top with oil and tear four or five small holes in the upper layer with your fingers. These vents let steam out so the top crisps instead of ballooning.
7. Slide it onto the hot baking sheet and bake for 8 to 10 minutes, until the top is blistered and browned in patches and the cheese is molten and bubbling through the holes.
8. Cut it into squares immediately and serve while the cheese still pulls, with the fresh herbs and lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.