The recipe I started with is 250g flour, 25ml olive oil, 125 ml water, 250g of cheese, though these days I just measure 100g of flour, drizzle some oil by eye, and add water to make a workable dough. I add cheese to my liking by eye. I think I use less cheese that a proper one.
I just spent a lot of time watching this video to get my technique in stretching dough:https://www.youtube.com/watch?v=smFn7pZlFcI
That rotund lady in the video is my focaccia di recco inspiration!
The proper recipe of course is here:http://www.focacciadirecco.it/index.php/en/la-focaccia/metodo-di-produzione.html
I have tried various brands of quark and some need to be strained a little bit to remove excess water.