Simone Prest Focaccia made with Monini Classico

Mixing
In a large bowl, combine the water, yeast, and olive oil.
Add half of the flour and mix with your hand.
Add the remaining flour and salt, mix again until fully absorbed.
The dough will be very wet — this is correct.

Folding (the secret step!)
First fold: with wet hands, lift one edge of the dough and fold it toward the
center. Work your way around. Cover, rest 20–30 minutes.
Second fold: repeat the same motion. Cover, rest again.
Third fold: the dough will look smoother and more elastic. Repeat folding,
rest.
Fourth fold: lift the dough from the center, letting gravity fold the sides
underneath to form a ball. Rest again and 20 minutes repeat again

Proofing
At room temperature: leave until doubled in size (quick method)
or Cold proof (recommended): refrigerate 12–18 hours for superior flavour
and texture.

Shaping
Generously oil a baking tray with Monini extra virgin olive oil.
Transfer the dough gently, let it relax for 5 minutes.
Stretch softly with your fingers, without deflating.
Cover and let rise again until fully relaxed and expanded across all edges of
tray.

Baking

Just before baking, make the classic focaccia dimples with your fingertips.
Drizzle generously with Monini olive oil and a bit of water, sprinkle with
coarse salt and rosemary if you lik
Bake in a preheated oven at 230–250 °C until golden and crisp.

Result
An airy focaccia with a bubbly, open crumb, a crisp golden crust, and the rich fragrance of Monini extra virgin olive oil.
No kneading. No machines. Just love and your hands.