This is really a perfect recipe for focaccia. And I am not bragging, as this is not my own recipe. I learned it from an Italian site called Giallozafferano, and you can check it on their instagram
It looks like a lot of work, but these are all small steps. However there is a lot of resting time, so you should start well in advance. The first 7 steps can be done the day before if you want.
400 grams flour
280 grams water + 30 grams
9 grams dry yeast
12 grams salt + some for sprinkling
20 grams + 30 grams olive oil + some for the oven pan
2 tablespoons of semolina (optional)
Mix flour, water & yeast and let it rest for 15 minutes
Mix 12 grams salt in the dough and let it rest again for 15 minutes
Add 20 grams olive oil to the dough, mix well and let it rest for 15 minutes again
Take the dough and fold it. Turn it 90 degrees and fold it again. Turn it 90 degrees and fold it. And one more time turn it 90 degrees and fold it. Let it rest for 40 minutes.
Repeat the folding, turning and folding process as in step 4 and let it rest for 40 minutes.
Once again the folding, turning and folding. And again 40 minutes rest.
Take a flat oven pan and spread some olive oil in. If you have the semolina, dust it in the oven pan. Put the dough in the oven pan. Flatten it, and put a little bit of olive oil on top. Let is rest for 90 minutes.
If you want you can do these steps the day before, and let it rest in the fridge overnight.
Heat the over on 220 degrees Celsius. Make a mix of 30 grams olive oil and 30 grams water, and shake it well to have it completely mixed. This is called the ‘salamoia’ Make little holes in the dough with your fingers and spread the salamoia on top of the dough. You can spread some salt (I use fior di sale) on top. Now bake it in the oven for 30 - 40 minutes.
Let it cool down and enjoy. The focaccia has so much taste, you do not need any topping, just eat it as is. Enjoy!