1- cup unbleached all purpose flour
1/4 - teaspoon salt
1- tablespoon or so virgin olive oil plus extra for greasing pan and brushing on focaccia
1/2 - cup cold water.
FOR THE FILLING
4 - ounces mozzarella cheese, in small clumps
Divide the dough in half.
Roll each half into a thin 8 inch or so round.
Lay one sheet of dough in the skillet.
Place soup spoon size dabs or clumps on cheese evenly on the dough.
Cover with second sheet of dough allowing the excess to overhang the edges.
Brush the top with olive oil and sprinkle evenly with coarse salt.
Cook (about a minute) The flip again.
Saute until golden brown and puffed,
Cut into wedges and serve warm.