No-knead focaccia

• 400 g of type 0 flour (if it has at least 13% protein, even better)
• 1 g of dried brewer's yeast
• 10 g of fine salt
• 5 g of sugar
• 40 g of extra virgin olive oil
• 350 g of cold water

INGREDIENTS (for dressing)

flaked salt

extra virgin olive oil

or

extra virgin olive oil, cherry tomatoes and olives like mine, or....whatever you prefer

• In a large bowl place: flour, salt, sugar, yeast and extra virgin olive oil.
• Add the water and mix with a spoon for about a couple of minutes.
• Cover the bowl with cling film and leave it to rise for 12/14 hours (I put it in the microwave or the oven turned off obviously), in any case until it doubles in volume.
• Take the dough and turn it out onto a floured surface and make a few folds (i.e. take the right edge of the dough and bring it towards the center, repeat with the left, and then with the top and bottom). Help yourself with flour and a spatula because the dough will be sticky.
• Place it on a sheet of baking paper on the baking sheet. Start from the center of the dough and use your fingertips to gently press the air out, moving outward (the dough will stretch out in the meantime).
• Sprinkle with extra virgin olive oil and flaked salt.
• Let it rise for another 1 or better yet 2 hours (I put it back in the oven with it turned off).
• Now you can add whatever you like... cherry tomatoes cut in half and olives, like I did, or something else.
• Bake at 250/260° for about 14/15 minutes, check when it takes on a nice color.
• If you leave it natural you can stuff it.