Focaccia.

Mix flour, water, crumbled yeast, and salt until just combined.

• Crumble the fresh yeast into the water first.
• Add flour and salt; stir until no dry patches remain.
• The dough will be very wet. It's meant to be.

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.

• 78% hydration is too slack for traditional kneading.
• Use stretch-and-folds every 30 min, 4 sets total.
• Dough should be strong enough to hold a shape by the last fold.

Cover and bulk proof at room temperature for 2 hours.

• Cover the bowl well. The surface dries fast.
• 22-24°C gives a clean rise.
• Dough should roughly double.

Oil a sheet pan generously and stretch the dough to fill it.

• 3-4 tbsp olive oil in the pan: the bottom should be properly oiled.
• Tip the dough in and let it relax a few minutes.
• Stretch with oiled fingertips to each corner; if it resists, rest 10 min.

Dimple the surface with wet fingers and drizzle with olive oil.

• Wet your fingers so they don't stick.
• Press deep dimples right down to the pan: they hold the oil and salt.
• Finish with a generous drizzle of olive oil and flaky salt.

Cover and final proof for 30 minutes.

• Cover loosely, don't let anything touch the surface.
• The dimples will puff up but shouldn't disappear.
• Add rosemary sprigs or cherry tomatoes just before baking.

Bake at 220°C for 20 min until deep golden brown.

• Preheat the oven with a stone or steel on the middle rack if you have one.
• Deep golden is the goal. Pale focaccia tastes raw.
• Lift a corner with a spatula to check the underside is bronzed.