Focaccia Genovese.

Crumble the yeast into the water, then mix in the flour until no dry patches remain. Rest 30 minutes.

• Use water at 18-22°C, colder than usual, since the long ferment will warm it.
• Crumble the fresh yeast into the water; stir until dissolved.
• Add the flour, mix to a shaggy mass, then rest 30 min covered.

Add the salt, then drizzle in the olive oil. Mix until the dough is smooth and elastic.

• Add the salt first; mix until dissolved into the dough.
• Drizzle in the olive oil; the dough will look broken before it pulls back together.
• Tipo 0 builds gluten quickly. Expect a smooth, satin ball within minutes.

Perform gentle stretch-and-folds at the scheduled intervals. Lift one side of the dough, fold it over itself, rotate the bowl, and repeat 3-4 times. The dough should become stronger and smoother over the sets, but do not aggressively knead it.

• 65% is firm enough for short kneading rather than long folds.
• Knead until the dough passes a windowpane: translucent without tearing.
• Final dough should feel satin-smooth and only slightly tacky.

Lightly oil the bowl, cover, and cold ferment in the fridge for 12 to 18 hours.

• Lightly oil the bowl so the dough doesn't stick to the sides.
• Fridge at 3-5°C: the slow rise builds the lactic-acid tang Genovese is known for.
• 12 hours is the minimum, 16-18 is the sweet spot.

Pull the dough from the fridge and let it warm at room temperature for 1 hour.

• Cold dough won't stretch, it'll snap back and tear.
• 1 hour at 22°C is enough to take the chill off.
• Meanwhile, oil a 30×40 cm sheet pan generously with olive oil.

Tip the dough into the oiled pan and stretch to fill it, resting 10 minutes if it resists.

• Pour 2-3 tbsp olive oil into the pan first; the dough should slide.
• Use oiled fingertips to push the dough into all four corners.
• If it springs back, walk away for 10 min and come back. It'll cooperate.

Cover loosely and proof at room temperature for 1 hour, until visibly puffy.

• Cover with a tea towel or a flipped pan, nothing touching the surface.
• 22-24°C, away from drafts.
• Doubled in thickness is the cue: typically 60 min, longer if the kitchen is cold.

Mix the salamoia (30g warm water + 30g olive oil + 5g coarse sea salt). Dimple deeply with oiled fingers, then pour the salamoia evenly over the dough.

• Whisk the salamoia in a small bowl until the salt is suspended (it won't fully dissolve, that's correct).
• Press dimples ALL the way to the pan bottom. Shallow dimples vanish in the oven.
• Pour the salamoia evenly across the top; it pools in the dimples. That's the goal.

Bake at 230°C for 18 min until deeply golden on top and bronzed underneath.

• Preheat the oven (with a stone or steel if you have one) for 30+ min.
• Bake on the middle rack for even browning.
• Lift a corner with a spatula at 15 min: the underside should be bronze, not pale.

Slide onto a wire rack and cool 10 minutes before slicing.

• Genovese is best eaten warm: the bottom crisps as it cools.
• Don't cool too long; the salamoia surface softens after 30 min.
• Slice with a serrated knife into squares; eat with your hands.