Easy Restaurant-Quality Focaccia

Combine the flour and granulated sugar in a bowl and mix well.

Add water and stir with a spatula, scraping the sides, until no dry flour remains (autolyse).

Bring the dough together, cover with plastic wrap to prevent drying, and rest for 20 minutes.

Dissolve the fresh yeast in a small amount of water and knead it into the dough.

Add the salt and knead on the work surface — slap and fold — until strong gluten develops.

Cover and rest for 15 minutes.

Add the olive oil and knead until fully absorbed by the dough.

Place the dough in a sealed container, leave at room temperature for 1 hour, then ferment in the fridge at 5°C for 24 hours.

Take the dough out, gently degas, divide in half, and shape on parchment paper into focaccia shapes.

Spritz lightly with water, cover loosely to prevent drying, and proof in a warm spot for the final hour.

Drizzle generously with olive oil and dimple the dough with your fingertips.

Bake in a 180°C / 355°F preheated oven for about 20 minutes.