One of our bakers, Daniele, developed the flat dough recipe and told me about this Italian specialty. It took a while to source the Stracchino cheese so we used some blends of cream cheese, mozzarella and Taleggio for the first few we made before discovering that La Fromagerie in Marylebone sells Stracchino. There is no substitute for it really – creamy but with a robust flavour that doesn’t fade with baking. I love cheese in and on bread and this is one of my favourite way
