3 hours

Second dough:
salt, 2 tsp
fleur de sel (rough salt made in the south of France), 1 tbsp
extra virgin olive oli, 1 tbsp + extra to knead the dough after the rising
water at room temperature, 1+3/5 cup
all purpose flour, 5 cups

First dough:
water at room temperature, 2/5 cup
all purpose flour, 1 cup + 2 tbsp
1 pinch of dried yeast, optional
sourdough, 3 tbsp


Put the sourdough and the water for the first dough in a mixer and operated till the sourdough has dissolved. Incorporate the flour, and mix. If the day is very cold or you are in a rush, you can add a little dry yeast. Cover the bowl with cling film and let rest for half an hour then, add the water and mix in 200g of flour. When the flour has been incorporated, it is time to add the salt, a tablespoon of olive oil, and the rest of the flour. Mix for around ten to fifteen minutes, till the dough is smooth. The dough can also be mixed with a wooden spoon in a large bowl as it will be quite soft.
Let proof in the oven with the light on for 6 to 8 hours, till doubled in size
Then grease the work surface with some oil, transfer the dough over it and fold it several times to give it strength. Grease a shallow baking tray with a some oil and transfer the dough to it. With oiled fingers stretch it in order to covers the all of the tray. If the dough is too elastic leave it for ten minutes or so, and then tray again, it will be easier to work now. Let proof in the oven with the light on for an additional half an hour. Then turn on the oven to highest temperature and put a pan with 1 cup of boiling water on the lowest shelf. Grease your fingers and press the focaccia surface in order to get dimples, then sprinkle with fleur de sel. Once the focaccia is in the over, turn the temperature down to 220°C and bake for roughly 20 minutes then take off the tray with the water and cook for an additional 10 minutes or until your focaccia will start to colour. Take off the oven and let cool on a rack.

Thanks to:Il Deborino