Add <quantity>500<unit>g</unit></quantity> of all-purpose flour to a large bowl

Add <quantity>200<unit>ml</unit></quantity> of lukewarm water

Break apart <quantity>3<unit>g</unit></quantity> of fresh yeast with your fingers. Add to the bowl

Add <quantity>200<unit>ml</unit></quantity> of lukewarm water and mix

Mix until the dough is completely hydrated

Add <quantity>40<unit>ml</unit></quantity> of olive oil. Mix to incorporate

Add <quantity>10<unit>g</unit></quantity> of salt. Mix well until all ingredients fully combined

Cover the bowl with a towel. Let the dough rest for 20m until it relaxes

Dust a clean work surface with semolina flour

Remove the dough from the bowl onto the floured surface

Fold the dough from each side towards the center with help of a bowl scraper

Cover the dough with a bowl. Let it rest for 20m until the dough relaxes

Fold the dough from each side towards the center. Cover with a bowl and let it rest for 20m until the dough relaxes

Fold the dough from each side towards the center. Place the dough into a bowl greased with olive oil

Cover tightly with cling film. Place in the refrigerator for 24h until the dough rises

Poke the dough with your finger to check that it has risen. It should spring back quickly

Preheat an oven to <temperature>255<unit>°C</unit></temperature>

Pour olive oil in a baking tray with high sides. Grease all of the surfaces

Dust the baking tray with semolina flour

Scrape the focaccia dough from the bowl into the baking tray

Rub your hands with olive oil. Stretch the dough to the corners while pressing gently to make dents with your fingers

Pour olive oil over the dough and spread it with your hands

Bake the focaccia at <temperature>255<unit>°C</unit></temperature> for 15m until brown

Pour olive oil on focaccia while still warm. Brush it into all corners

Allow the focaccia to cool down on a rack. The focaccia is ready

Enjoy!