Classic Italian Focaccia

Combine the flour and crumbled fresh yeast in a large mixing bowl.

Pour in the room-temperature water gradually while mixing by hand until the flour absorbs the liquid and forms a cohesive body.

Transfer the mixture onto a clean work surface and knead vigorously with the heel of your hands, stretching and folding the dough repeatedly while rotating it 90 degrees.

Incorporate the extra virgin olive oil gradually in three to four additions, working the dough continuously until fully absorbed.

Flatten the dough slightly, add the fine salt all at once, and knead well until completely integrated. Cover with a bowl and let rest for 15 mins to develop the gluten.

Perform slap-and-fold techniques by lifting the dough and slapping it onto the counter, repeating this sequence two to three times. Run this folding cycle twice more at 15 min intervals, keeping the dough covered between sets.

Place the structured dough into a bowl greased with olive oil, seal tightly with cling film, and proof at room temperature (26-28°C) for approximately 3 hours until tripled in volume.

Grease a 25x38 cm baking tray with olive oil, transfer the dough onto it, and gently extend it toward the edges using your fingertips. If it shrinks, rest covered for 5 mins before finishing.

Cover with cling film or a damp cloth and let rise for a final 1 hour.

Drizzle the remaining 2 1/8 oz of olive oil over the surface and press your fingers deep into the dough to create characteristic dimples.

Scatter Maldon sea salt flakes over the top and bake at 200°C in a fully preheated conventional oven on the lowest rack for 30 mins until golden and crisp.