Steam-Cooked Focaccia

Method

1. Dissolve the fresh yeast in 250 g of room-temperature water, using a spoon or your hands.
2. Gradually add 500 g of flour, mixing with a spoon. The dough will seem very stiff at first, but it will soften as you work it.
3. If the dough is too stiff to work, let it rest for 5 minutes covered with plastic wrap, then resume kneading.
4. Knead the dough until it is smooth and homogeneous. For best results use a stand mixer at least 15 minutes; by hand it will take more time and effort.
5. Add salt (to taste), 1 teaspoon of honey, and a drizzle of olive oil. Knead again to incorporate the oil fully.
6. Cover the dough with plastic wrap and let it rise for 3–4 hours until doubled in volume.
7. Oil a baking tray. Gently transfer the risen dough to the tray without overworking it, and spread it out to fill the tray.
8. Cover with plastic wrap and let it rise for another 1 hour until doubled again.
9. With your fingertips, poke small dimples all over the surface of the focaccia.
10. Mix 1 liter of water with 22 g of salt. Spray this solution evenly over the surface of the focaccia.
11. Add a second empty baking tray filled with water on the lower shelf of the oven. Place the focaccia on a rack above it.
12. Bake at 190°C (375°F) for about 20 minutes. Halfway through, spray the focaccia with a little extra water if needed.
13. Remove from the oven, flip the focaccia onto a cutting board, and let it cool slightly. Cut into squares.
14. Prepare the creamy topping: mix stracchino cheese with a little cream and pepper. Optionally pipe it onto the warm focaccia squares.