Ingredients

• 512g 00 flour
• 10g salt
• 8g yeast
• 455g water

Instructions

• Heat the water to 33°C, then add the yeast, stir until dissolved and let it sit for 10 minutes.

• Mix the flour and salt.

• Add the water and yeast mixture to a dough mixer and mix until a dough forms (about 10 minutes).

• Oil a bowl and transfer the dough. Cover with plastic wrap and let the dough ferment at room temperature for 1 hour.

• When the dough has doubled in size, deflate and fold the dough 4-6 times.

• Leave the dough in the fridge for 24-72 hours.

• After taking out of the fridge, let it rest for 1 hour, then deflate and fold the dough 4-6 times.

• Oil a baking tray and transfer the dough.

• Let the dough ferment some more at room temperature for 4-8 hours.

• Press your fingers into the dough to dimple it and create a pattern. Sprinkle with salt and add a drizzle of olive oil.

• Bake the focaccia at 220°C for 30 minutes.

• Focaccia can be also sprinkled with sundried tomatoes, olives, rosemary or other herbs.