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In mixing bowl, add flour, salt, olive oil, and
water. Knead for about 5 minutes until dough is
soft and elastic. Wrap dough in cling-wrap and
let rest for 1 hour at room temp.
Preheat oven to 500 degrees. Coat a small
quarter-baking sheet with oil and some
cornmeal. Divide dough in half and flatten into
a rectangle. Spread it out over the baking
sheet and pull it over all the edges. Place
dollops of cheese on top of dough. With the
second half of dough, do the same as the first,
creating a sandwich with cheese in-between.
Then, use a rolling pin to remove excess dough
on the sides and make sure the dough is sealed,
making an air pocket for the cheese.
Pinch and tear three small holes from the top
layer of dough. Drizzle olive oil and salt over
the top and place it in the oven for 6-7
minutes
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