Focaccia ligure

Ingredients

• 500 g type 00 flour
• 300 ml water
• 25 g brewer’s yeast
• 50 ml extra virgin olive oil
• 10 g salt
• coarse salt

Preparation

Dissolve the yeast in lukewarm water and add it to the flour. Add the oil and knead until you obtain a soft dough. Incorporate the salt and let it rise for about 2 hours. Spread the dough in an oiled baking pan, make the classic indentations with your fingers and add a brine of water and oil. Sprinkle with coarse salt and let rest for another 30 minutes. Bake at 220°C for about 15-20 minutes.