I have travelled enough around the world to come to the conclusion that whilst there is an authentic recipe somewhere, there are variations and sometimes far away you get a variation which comes into its own. 'American' NY style pizza is one such, so I have no qualms how anyone wishes to cook their food. Laksa in Australia has become an Australian thing in its own right due to the tastes here, and the laksa is very good, very tasty, nutritious, full of chunky meat or seafood ( the Asian varieties give you maybe a couple of slithers of flesh) but is not remotely close to SE Asian varieties, of which there are a few as well.
I agree Norma's FdR looks a little on the shortcrust pastry side but I bet it is delicious - she has the right cheese! It doesn't matter, you can get to Recco and they'd still be quarrelling about it. BTW, I just got Reinhardt's book in the post yesterday, American Pie, and read the first bits in the front... he does not mention olive oil in FdR dough... not sure if he does in the back of the book, I haven't looked.
However, If any one wants the DOP version of the recipe, here it is:
(per una teglia di “Focaccia di Recco col formaggio”diametro cm 60 da 10 porzioni circa)
500 gr. di Farina di grano tenero tipo “00” di forza o in alternativa farina tipo “Manitoba”.
50 gr. di olio extra vergine d’oliva italiano
1 kg. di Formaggio fresco L.L.T. (prodotto con latte ligure tracciato).
500 g, i.e. 17.64 ounces of flour "00", or Manitoba flour
50g extra virgin olive oil, i.e. 1.764 ounces (weight)
1 kg, or 35.27 ounces of cheese, fresh from the tired cows of liguria.
I am generous with my olive oil, anywhere from 1/10th to 1/5th weight ratio of oil to flour is fine for me (as long as you don't over do it!) , I started with the strict recipe but now do it by eye. The oil gives it that flaky quality, like butter gives croissant a flaky quality.
I could never make Indian roti pratas properly for years , and now after making Fdr for about a year now, I can get my roti to be gossamer thin and flaky (ghee rather than olive oil is preferred). Indian flatbread technique sorted via Italia. As you say in America, 'go figure!'