In a large bowl, combine 2 cups of all-purpose flour with 1 teaspoon of fine sea salt. Gradually add 1/2 cup of water and 2 tablespoons of olive oil, mixing until a dough starts to form. If the dough is too dry, add more water, one tablespoon at a time, until it comes together.

Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes. Cover with a damp cloth and let it rest for 30 minutes at room temperature.

While the dough is resting, preheat your oven to its highest setting (ideally around 250°C or 480°F). If you have a pizza stone, place it in the oven now to heat up as well.

Divide the rested dough into two equal parts. On a lightly floured surface, roll out one part of the dough as thin as possible, aiming to get it almost translucent if you can.

Carefully transfer this thin dough layer onto a baking sheet lined with parchment paper. Spread the stracchino cheese (or its substitute) evenly over the dough, leaving a small border around the edges.

Roll out the second piece of dough, making it as thin as the first. Lay it over the cheese, and gently press the edges to seal.

Drizzle the top with a little extra virgin olive oil and sprinkle with coarse sea salt.

Bake in the preheated oven for about 8-10 minutes, or until the edges are crispy and golden brown. Watch it closely, as the thin dough can burn quickly.

Remove the focaccia from the oven and let it cool slightly on a wire rack. This dish is best enjoyed warm, allowing the cheese to be delightfully gooey when sliced.