Focaccia Bread

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1. 1Step 1: 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.)
2. 2Step 2: 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.
3. 3Step 3: 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.
4. 4Step 4: Add the salt and keep mixing.
5. 5Step 5: Add EVOO to get an incredible smell once it is baked!
6. 6Step 6: 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.
7. 7Step 7: Let the dough rest at room temperature for an hour or a maximum of 2 hours.
8. 8Step 8: Then, let the dough rest in the refrigerator for 12 hours.
9. 9Step 9: Once the dough is finished resting in the refrigerator, it will be soft and fluffy.
10. 10Step 10: Prepare two large cutting boards and place them next to each other to create a ‘bench.’
11. 11Step 11: Sprinkle some flour on the cutting board and place the dough on the bench.
12. 12Step 12: Fold the dough inwards, making a few folds, and press down on the dough.
13. 13Step 13: Once it has been folded, place the dough back into the metal bowl and wrap it in saran wrap.
14. 14Step 14: Let the dough rest at room temperature for 2 hours until it becomes a high, soft dough.
15. 15Step 15: Rub EVOO on your hands and scoop the dough out onto the bench.
16. 16Step 16: Slowly stretch the dough with your fingers and make sure the dough fits across the large baking tray.
17. 17Step 17: Add EVOO to the metal tray. Move the large slab of dough onto the tray.
18. 18Step 18: Let the dough rest in the tray with saran wrap or a cloth. Don’t let the dough dry up.
19. 19Step 19: Carefully unwrap the dough. The dough should have doubled in size, and it should be very wet and wobbly.
20. 20Step 20: Add a generous amount of EVOO on top of the dough.
21. 21Step 21: Add the Toppings
22. 22Step 22: Once the dough is ready, you can start to prepare your toppings.
23. 23Step 23: Gently poke indents into the dough with all of your fingers.
24. 24Step 24: Then top the focaccia with any ingredients you want.
25. 25Step 25: Once you are done adding the toppings, add more EVOO to the top of the focaccia.
26. 26Step 26: Heat the oven to 220 degrees Celsius (428 degrees Fahrenheit)
27. 27Step 27: Let the focaccia cook for 20-25 minutes. It will be done when the top is golden brown.
28. 28Step 28: Pull the focaccia out of the oven and scoop it out with a spatula.
29. 29Step 29: Place the focaccia on a wooden cutting board and cut it into rectangles with a pair of scissors