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.)

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.

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.

Add the salt and keep mixing.

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Add the Toppings

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

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

Then top the focaccia with any ingredients you want.

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

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

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

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

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