Homemade Genoese focaccia, foolproof recipe - Sonia Peronaci 

Genoese focaccia, raise your hand if you pass through Liguria and have not tasted this marvel at least once.
Soft and crunchy, here are my tips for preparing it at home too.
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🍳 INGREDIENTS 🍳
manitoba flour 300 g
flour 00 300 g
water 420 g
salt up to 15 g
honey 1 teaspoon (or sugar or malt)
extra virgin olive oil 50 g + 10 g for processing
fresh brewer's yeast 15 g
For the pan: 30 g extra virgin olive oil
For dressing: 30 g extra virgin olive oil
coarse salt 4-5 g
warm water 3 tbsp
🍳 PREPARATION 🍳
00:00 - Put the flours in the bowl of a planetary mixer fitted with a hook. Dissolve the brewer's yeast in one part of the total water, also dissolve the honey and salt in the remaining water, then run the machine on medium speed. Now combine the water with the yeast, then the water with salt and honey and lastly the oil. Let it knead until the ingredients are mixed. it will take up to 15 minutes.
01:24 - Pour 10 g of extra virgin olive oil on a smooth work surface, spread it with your hand. Work the dough obtained by giving it a rectangular and flattened shape. Oil your hands too and start making folds, which will help make the dough more elastic and manageable. Take one of the two longer outer flaps with both hands and bring it towards the center, then do the same thing with the other. Bring even the shortest flaps to the center and flatten the dough a bit.
01:57 - After 10 minutes, do another round of folds again like the previous one. Slightly flatten the dough giving it a rectangular shape, wait another 10 minutes.
02:16 - Now let's form a ball that should be smooth and elastic, and let it rest in a bowl greased with oil for 2 hours 2 and a half after covering it with cling film.
03:07 - Grease a baking tray and place the dough in the centre, spread it out forming many small dimples with your fingers, cover everything with plastic wrap. Let the Genoese focaccia rise for 30-40 minutes in the turned off oven.
03:50 - Now let's spray our leavened focaccia with a little warm water, add a drizzle of oil and some salt flakes, or coarse salt. Bake at 220° for about 25 minutes, or in any case until the surface is golden brown. Remove the Genoese focaccia from the oven, remove it from the pan with a spatula and cut it into rectangles. Serve it still hot!

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