Focaccia genovese

Method

1. 1 Mix the dry yeast with warm water and a little sugar, let it sit for 10 minutes until it foams.
2. 2 Mix the flour, salt, olive oil, and yeast, and knead for 10 minutes until the dough is smooth and elastic.
3. 3 Let the dough rise in a bowl covered with a towel for 90 minutes until it doubles in size.
4. 4 Spread the dough on a baking tray, press in holes with your fingertips, and drizzle with the olive oil and salt mixture.
5. 5 Let it sit for another 30 minutes, then sprinkle with coarse salt and bake at 220°C for 20 minutes until golden brown on all sides.

With an appliance

• Air fryer 29 min

  Replace step 5: lightly oil the dough surface, bake focaccia in a 235-degree hot air oven for 12 minutes, rotating the pan after 6 minutes; reduce to about 8 minutes, but use a smaller pan or divide the dough into two batches.