400 gr (14 ounces) bread flour
20 gr (0,7 ounces) fresh brewer’s yeast (or 10 gr/0,35 ounces dry)
1 teaspoons salt
2 teaspoons sugar
8 tablespoons extra virgin olive oil
Sea salt flakes
1 - Melt the yeast in half glass warm water.
2 - Combine the flour, the yeast, the salt, the sugar and 2 tablespoons of extra virgin olive oil in a bowl.
3 - Start mixing the ingredients with the tips of your fingers, then add warm water, a little at a time, until you have a sticky dough.
4 - Turn the dough out onto a working surface, previously floured
5 - and knead it with your hands,
6 - until smooth.
7 - Form a ball, put it in a floured bowl, make a cross cut on the dough
8 - and cover it with a tea towel.
9 - Leave to rise approx. 40 minutes, until doubled in size, in a warm place.
10 - Put the dough onto a baking sheet lined with parchment paper and flatten into a rectangle with your fingers.
11 - Press the dough with your knuckles, sprinkle with sea salt flakes and generously brush with olive oil.
12 - Bake in preheated oven to 200C/400F for 15/20 minutes, until golden brown. Cut the focaccia into pieces and serve as an appetiser or in the place of bread.