Focaccia Genovese

Method

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1. 1Dissolve the yeast and sugar in the lukewarm water and leave for 5 minutes until foamy. Mix the flour and salt in a large bowl, then add the yeast water and 2 tbsp olive oil.
2. 2Knead for 8-10 minutes until the dough is smooth and stretchy but still slightly sticky. If it sticks to your hands, wet them rather than adding flour; a soft dough makes a light focaccia.
3. 3Place the dough in an oiled bowl, cover and leave in a warm spot for 1-1 1/2 hours, until doubled.
4. 4Spread 4 tbsp olive oil over a roughly 30x40 cm baking tray. Turn the dough onto it and stretch it towards the corners with your hands; if it springs back, rest it for 10 minutes and try again.
5. 5Whisk together the brine ingredients. Press your fingertips deep into the dough, right down to the tray, all over the surface, then pour the brine over so it pools in the dimples.
6. 6Cover and leave to rise for another 30-45 minutes, until puffy with the dimples still clearly visible. Meanwhile preheat the oven to 230 °C.
7. 7Sprinkle with flaky salt and bake on the lower-middle shelf for 20-25 minutes, until golden on top and crisp underneath. Move it straight onto a wire rack so the base doesn't steam, and serve warm.