Step 1

Add the yeast to the water and mix the yeast and water together. (If the yeast is fresh, add it to the water; if the yeast is dry, add it directly to the flour and mix.)

Step 2

Slowly add the Le 5 Stagioni Farina “OO” Flour Classic. Mix the flour slowly with your hands. The dough should still be a bit sticky.

Step 3

Add the Le 5 Stagioni Farina “OO” Flour Blue and mix everything together. Clean the bowl with your hands to get all of the flour.

Step 4

Add the salt and keep mixing.

Step 5

Add EVOO to get an incredible smell once it is baked!

Step 6

Mix the dough well to ensure it absorbs all of the EVOO. The high-protein flour will keep the dough well hydrated, so you don't have to knead the dough for a long time.

Step 7

Let the dough rest at room temperature for an hour or a maximum of 2 hours.

Step 8

Then, let the dough rest in the refrigerator for 12 hours.

Step 9

Once the dough is finished resting in the refrigerator, it will be soft and fluffy.

Step 10

Prepare two large cutting boards and place them next to each other to create a ‘bench.’

Step 11

Sprinkle some flour on the cutting board and place the dough on the bench.

Step 12

Fold the dough inwards, making a few folds, and press down on the dough.

Step 13

Once it has been folded, place the dough back into the metal bowl and wrap it in saran wrap.

Step 14

Let the dough rest at room temperature for 2 hours until it becomes a high, soft dough.

Step 15

Rub EVOO on your hands and scoop the dough out onto the bench.

Step 16

Slowly stretch the dough with your fingers and make sure the dough fits across the large baking tray.

Step 17

Add EVOO to the metal tray. Move the large slab of dough onto the tray.

Step 18

Let the dough rest in the tray with saran wrap or a cloth. Don’t let the dough dry up.

Step 19

Carefully unwrap the dough. The dough should have doubled in size, and it should be very wet and wobbly.

Step 20

Add a generous amount of EVOO on top of the dough.

Step 21

Add the Toppings

Step 22

Once the dough is ready, you can start to prepare your toppings.

Step 23

Gently poke indents into the dough with all of your fingers.

Step 24

Then top the focaccia with any ingredients you want.

Step 25

Once you are done adding the toppings, add more EVOO to the top of the focaccia.

Step 26

Heat the oven to 220 degrees Celsius (428 degrees Fahrenheit)

Step 27

Let the focaccia cook for 20-25 minutes. It will be done when the top is golden brown.

Step 28

Pull the focaccia out of the oven and scoop it out with a spatula.

Step 29

Place the focaccia on a wooden cutting board and cut it into rectangles with a pair of scissors