Focaccia

Weigh all the ingredients, combine them, and knead for about 2 minutes until a soft, stretchy dough forms.

Let it rest for at least 2 hours; I prefer to leave it overnight in a cool place or in the fridge, take it out 1 hour before baking to return to room temperature.

Preheat your oven to 210°C.

Choose a baking dish or oven tray; the shape doesn't matter, grease it with a layer of oil and pour the dough into it, sprinkle with some oil, otherwise your fingers will stick to the dough, and now make little indentations all around by pressing your fingertips down to the bottom for at least 1 minute.

Then place the toppings on top and repeat the ritual with your fingertips a few times.

Sprinkle with flaky salt and bake for 20 to 25 minutes, depending on the size of your baking dish and the thickness of your dough, until nicely golden brown, remove it from the mold and place it on a rack.

Let it cool a bit and serve with a bowl of good olive oil.