Focaccia

30 g yeast

1 kilo flour

salt

oil

Make dough with yeast, bit of water, and a third of the flour. Let rest 30 minutes covered with a cloth.

Pour the rest of the flour on the table. Combine dough with 1/2 c oil.

Knead slowly with warm water.

When soft to the touch, let rest 12 hours.

Knead again and roll out.

Press with fingers to make dents.

Sprinkle with salt and oil.

Bake at medium heat.