Focaccia

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

Let it rest for at least 2 hours; I prefer 1 night in a cool place or in the fridge, take it out 1 hour before baking to reach 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 dimples all around by pressing your fingertips down to the bottom for at least 1 minute.

Then place the toppings on it and repeat the dimple-making ritual a few times with your fingertips.

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 beautifully golden brown, remove from the dish and place on a rack.

Let it cool slightly and serve with a bowl of high-quality olive oil.