Classic Genoese Focaccia

1.In a large bowl, combine the lukewarm water and yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

2.Add the flour and fine sea salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. It will be very wet and sticky.

3.Pour in the 30ml of extra virgin olive oil. Continue mixing for another 2-3 minutes until the oil is incorporated and the dough is slightly smoother but still very soft.

4.Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for 30 minutes.

5.After 30 minutes, perform a series of 'stretch and folds'. With wet hands, gently grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side. Rotate the bowl a quarter turn and repeat this process 3-4 more times. This helps develop gluten without extensive kneading.

6.Cover the bowl again and let it rest for another 30 minutes. Repeat the 'stretch and fold' process. Do this a total of 3 times, with 30-minute rests in between each set of folds. The dough will become progressively smoother and more elastic.

7.After the third set of folds, cover the bowl and refrigerate the dough for at least 8 hours, or preferably overnight (up to 24 hours). This slow fermentation develops flavor.

8.The next day, generously oil a 30x40 cm (12x16 inch) baking pan with extra virgin olive oil. Gently transfer the cold focaccia dough into the prepared pan. Do not punch it down.

9.Gently stretch the dough to fill the pan, being careful not to tear it. If it resists, let it rest for 10-15 minutes and then continue stretching. Cover the pan with plastic wrap and let it proof at room temperature for 2-3 hours, or until it has visibly risen and is very bubbly.

10.Preheat your oven to 220°C (425°F) during the last 30 minutes of proofing.

11.While the oven preheats, prepare the brine: In a small bowl, whisk together 50ml water, 20ml extra virgin olive oil, and 2g fine sea salt until the salt dissolves.

12.Once the focaccia has proofed, gently dimple the surface of the dough all over with your fingertips, pressing down to the bottom of the pan. Pour the prepared brine evenly over the entire surface of the focaccia, ensuring it pools in the dimples.

13.Sprinkle generously with flaky sea salt.

14.Bake for 20-30 minutes, or until the focaccia is deeply golden brown on top and the bottom is crisp. If the top browns too quickly, you can loosely tent it with foil.

15.Remove from the oven and immediately drizzle with a little more extra virgin olive oil. Let it cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.