To prepare the focaccia, start with the base dough: in a bowl, add the flour, crumble in the fresh yeast, and gradually add room temperature water while mixing the ingredients so that the flour absorbs the water evenly.

Once you’ve added all the water and the dough has gained some body, transfer it to the countertop.

Knead energetically using the heels of your hands, as if making fresh pasta: stretch the dough with the heel of your hand and then bring it back toward you with firm movements.

Remember to rotate the dough 90° each time before you continue to stretch it.

Once the dough becomes more uniform, you can start adding the oil gradually, in 3-4 additions.

Allow the oil to be absorbed well by kneading on the work surface.

When the dough has completely absorbed the oil, it’s time to add the salt all at once.

Stretch the dough a bit and sprinkle the salt on the surface, then knead very well to incorporate and absorb it completely; this will take a few moments of work.

Cover the dough with a bowl and let it rest for 15 minutes.

It’s important to wait this time because during rest periods, the dough develops its gluten network.

After the rest time, perform a series of “slap & fold” folds: lift the dough with both hands and slap it down onto the work surface, then turn it 180° and repeat the process, lifting and slapping at least 2-3 times.

These folds should be done at least twice, with 15 minutes in between each.

During the 15-minute rest periods, keep the dough covered with the bowl. Alternating rest and folds will give structure and strength to your dough.

Once the folds are finished, transfer the dough to a bowl greased with olive oil, seal well with plastic wrap, and let it rise at room temperature (between 26-28°C) for about 3 hours: it should triple in volume.

After the rising time, oil a 25×38 cm baking pan, pour in the dough, and spread it with your hands, gently pressing it towards the edges and using your fingertips to spread it over the entire surface.

If the dough starts to retract, no problem: cover and let it rest for about 5 minutes, then you can spread the dough again gently in the pan.

Let the focaccia rise covered with plastic wrap (or a damp cloth) for 1 hour.

After the rising time, pour 60 g of oil over the focaccia and press your fingers into the dough to create the characteristic dimples.

Sprinkle the surface with salt and bake for about 30 minutes at 200°C in a well-preheated static oven.

You can place it on the lowest rack of the oven. Remove the focaccia from the oven and serve it hot.