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You can't beat a classic focaccia Genovese, a typical Ligurian speciality. A perfect balanced consistency, crunchy and golden all around and nice and soft in the middle.
In a large bowl mix yeast and water first, then add the flour and knead well for 5 minutes before adding the salt.
Now sprinkle the table with a touch of flour and transfer the dough to the floured surface. Keep kneading for another 10 minutes.
Add a little extra pinch of flour only at this point and only if the dough seems very sticky.
With the help of a dough scraper shape the dough into a nice ball shape.
Add a tbsp of olive oil to the large bowl and with your hand, brush the olive oil all around the bowl before placing the focaccia ball inside.
Cover well with cling film and move it to the fridge overnight (around 10 - 12 hours) or keep at room temperature for 4 - 6 hours or until almost doubled in size.
The morning after take the dough out of the fridge and let it prove at room temperature for a few hours or until almost doubled in size.
Prepare a large oven tray (35 x 25 cm) with parchment paper.
Now place the dough in the middle of the tray and shape it so it fits well on the tray, pressing your fingers into it to make the iconic dimples.
If the dough doesn't stretch enough to cover all the tray do not worry you can repeat this process again later on when the gluten in the dough has relaxed a bit more.
Try to keep the thickness of the dough even all around.
Now cover with cling film making sure the cling film doesn't touch the dough and rest it for 45-60 minutes.
Make the salamoia by mixing 4 tbsp of water, 2 tbsp of olive oil and 2 tsp of fine sea salt.
If needed press again with your fingers to shape it so it fits well on the tray.
Pour the mix all over the focaccia evenly so it goes inside the dimples.
Bake at 200°C (fan) for 15 - 20 mins or until nicely golden all around.