Mix 500 grams of strong flour with 7 grams of yeast in a jug
Add 325 millilitres of tepid water and stir with a spoon until combined
Add a pinch of salt and 1 tablespoon of olive oil
Knead the dough for about 10 minutes, stretching and pushing to develop gluten
Let the dough prove for 40 minutes until it doubles in size
Shape the focaccia and place in a tray with 2 tablespoons of olive oil
For Jamie's version: top with crushed boiled potatoes, fresh thyme (massaged in oil), gorgonzola, salt and pepper
For Gennaro's version: top with tomatoes and fresh basil
Cover with a damp cloth and let prove for 45 minutes until doubled in size
Bake at 200 degrees Celsius (400 Fahrenheit) for 20-25 minutes
Let cool for at least 10 minutes before serving
Drizzle with extra virgin olive oil before serving
