Ingredients:

- - 300 g of water
- - 100 g of extra virgin olive oil
- - 25 g of extra virgin olive oil
- - 15 g of salt
- - 500 g of type 0 flour
- - 6 g of fresh brewer's yeast
- - 100 g of water
- - 12 g of salt

Preparation:

- 1. Start by preparing the dough. In a large bowl, dissolve the brewer's yeast in 300 g of water. Add the flour and mix well until you get a rather rough mixture. Add the salt and continue to work the dough until it becomes smooth and homogeneous. Then add 25 g of extra virgin olive oil and knead for another ten minutes, until the dough is elastic and non-sticky.

- 2. Now it's time for leavening. Form the dough into a ball and place it in a lightly greased bowl. Cover with cling film or a clean tea towel and let rise in a warm place for 1-2 hours, until it doubles in volume.

- 3. While the dough rises, prepare the brine. In a separate bowl, mix 100g of water, 100g of extra virgin olive oil and 15g of salt, until the salt dissolves completely. Set aside.

- 4. Preheat the oven to 220°C. When the dough has risen, transfer it to a greased or lined baking tray. Use your hands to roll out the dough, maintaining a uniform thickness. Using your fingers, create dimples in the surface and brush generously with the brine, making sure the oil and water are distributed well into the dimples. Let it rise again for 20-30 minutes.

- 5. È il momento di cuocere la focaccia. Bake for 20-25 minutes, until the top becomes golden and crispy. Once cooked, remove the focaccia from the oven and let it cool slightly on a rack before serving.

Enjoy your meal!

Nutritional Information:

Calories per serving: 250

Carbohydrates: 40g

Proteins: 7g

Fats: 10g

Fiber: 2g

Sodium: 250mg

Preparation time: 20 minutes | Cooking time: 25 minutes

Credits: Fulvio Marino, Liguria Eventi, Facebook®