Genoese focaccia with olive oil

Steps

1. 1

   Mix the flour, yeast, sugar, and fine salt. Add 300 ml of the warm water and 30 ml of the olive oil, then knead until you have a soft, slightly sticky dough.

2. 2

   Cover and let rise for 1 hour, until almost doubled in size.

3. 3

   Generously oil a sheet pan or baking tin, stretch the dough into it with your fingertips, and let it rise again for 30 minutes.

4. 4

   Press deep dimples all over the surface. Mix the remaining 50 ml water with 50 ml olive oil and pour this brine over the dough. Sprinkle with flaky salt.

5. 5

   Bake at 220°C for 20 to 25 minutes until golden. Let it cool slightly before serving.