La Focaccia di Recco, Illustrated - Recco's Cheesy Focaccia

In addition to offering hot cheesy slices of focaccia -- it was nippy and they were mobbed -- the Consorzio was giving out the recipe:

2 1/4 pounds (1 k) 00 grade flour (this has slightly more gluten than American flour, but an unbleached all purpose flour will work)
About a pint (500 ml) of water
About 2/5 cup (100 ml) olive oil
3/4 to 1 1/2 tablespoons (10-20 g) fine grained non-iodized salt, marine if possible
About 4 1/2 pounds (2 k) fresh crescenza cheese
A little olive oil
A little more salt

To begin, a note on the cheese: Crescenza is a very fresh, mild, slightly acidulous creamy cow's milk cheese belonging to the stracchino family. I have seen other recipes that call for stracchino, or prescinseua, a very fresh Ligurian cheese that is quite similar to Crescenza. You will want something mild and creamy (creamy enough to be spreadable, but not liquid) that will also melt.