Prepare the dough:
Mix sifted flour with salt and yeast.
Separately, combine 320 ml of warm water with olive oil.
Make an indentation in the flour, pour it with water and butter and knead into a smooth, not too stiff dough.
Knead at least 5 minutes, then put in a warm place to rise.
When dough rise twice, let out air and knead again.
Crush cheese into the blender.
Get something like crumbs.
The dough divides into 2 parts, one slightly bigger than other.
From the smaller pieces make a pellet thickness of approximately 0.5 cm.
Put on floured baking tray.
Sprinkle top with cheese and coarsely chopped basil leaves.
Cover with second pellet on top and tuck edges.
Make in Focaccia small indentation, richly grease with olive oil and leave aside 10 minutes.
Bake in a preheated 180 degree oven for approximately 30 minutes until Focaccia becomes light golden brown.