Focaccia Genovese

Method

1. Place the flour in a bowl, add the malt and half the water. Mix with a fork.
2. When the water is absorbed, add a little more water and the yeast, mixing continuously.
3. Add the remaining water and the salt, mixing until everything is incorporated.
4. Add a little oil and begin kneading with your hands.
5. Transfer the dough to a work surface, fold it gradually while adding the rest of the oil, using a bench scraper.
6. Once the dough is smooth, cover and let it rest for 15 minutes.
7. Transfer the dough to an oiled baking pan, oil the surface, cover with plastic wrap, and let it rise for 50 minutes.
8. Stretch the dough to cover the entire pan. If it is still elastic, cover again and let it rest for another 15 minutes.
9. Let it rise for 2 hours, preferably in the oven with the light on.
10. Prepare the brine: mix water, oil, and salt with a whisk.
11. Pour the brine over the focaccia, make indentations with your fingertips, and let it rise for another 15 minutes.
12. Bake at 240°C for 18–20 minutes.