Ingredients

• 500 g flour
• 12 g fresh brewer's yeast
• extra virgin olive oil
• salt

For the focaccia recipe Mix the flour with 300-330 g of water, the crumbled yeast and a pinch of salt to obtain a homogeneous and yielding dough. Place it in a very large bowl, cover it with plastic wrap and let it rise for 30-40 minutes, at room temperature (the volume should double). Then roll out the dough in a baking pan (ø 30 cm) oiled, cover with plastic wrap and let rise for another 30 minutes. Finally prepare an emulsion with 60 g of oil and 40 g of water and brush it on the focaccia, then puncturing the surface with the fingertips. Let it rise for another 7-8 minutes. Bake in the oven at 200 ° C for about 30 minutes.

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