VENERE CORE 1 kg - Type "0" wheat flour with W =350 1 kg - Water 1.4 kg - fresh brewer's yeast 40 g - Salt 60 g - EVO oil 40 g

Put the flour, yeast and 60% of the water into the spiral mixer. Mix on first speed for 4 minutes. Gradually add the oil and switch to second speed. After 2 minutes, add the salt and slowly absorb a little water, using the flour, sprinkling the dough from time to time. Knead for about 15 minutes being careful to absorb as much water as possible. Wet your hands, take the dough and place it in a tub and let it rest for about 40/50 minutes at room temperature (20°C). Turn the tub on a floured work table and divide the dough into the desired size (1 kg of dough for about 1 meter of focaccia placed on a shovel). Place the pieces in a drawer and leave to rise for about 3 hours at room temperature (20°C). Press the dough with your fingertips and stretch it slowly until the air is extracted. Brush with extra-virgin olive oil and bake in the oven at 300°C. When finished, stuff as desired.