300 gr of plain flour
130 gr of lukewarm water
12 gr of brewer’s yeast (half a cube)
50 gr of extra virgin oliver oil
6 gr of salt
extra virgin olive oil and water for the surface (to taste)
extra virgin olive oil to grease the baking tray
cooking salt for surface (to taste)
Put the flour into a generous-size bowl, adding the salt and the yeast. Pour in the water and work into a dough. Next the oil and then continue kneading until a soft and smooth dough is obtained. Leave to set for a few minutes, roll out with the pin and place into a greased baking tray. Sprinkle cooking salt and oil/water blend before applying pressure with the fingertips so as to give the focaccia its classic dimple appearance.
Cook in the oven at 200/220°C for about 15 minutes.