Genoese focaccia (Focaccia genovese)

1. In a bowl, mix the flour with the dried yeast and sugar, pour in the lukewarm water and 2 tablespoons of olive oil, then the salt, and knead for 10 minutes into a soft, sticky dough; cover and leave to rise for 1 hour.

2. Generously grease a tray of about 30x40 cm with 2 tablespoons of oil, put the dough in and gently press it out to the edges with your fingers (if it springs back, rest it for 10 minutes and continue); cover and leave to rise for another hour.

3. For the brine, whisk the lukewarm water with the oil and salt until you have a cloudy emulsion.

4. With oiled fingertips, press deep dimples all over the risen dough, then pour over the brine so it collects in the dimples; leave to rise for another 30-40 minutes. Preheat the oven to 230 °C.

5. Bake in the lower third of the oven for 18-20 minutes until the top is golden and the dimples stay soft and oily.

6. Let cool until warm, cut into squares and serve fresh.

Tip: In Genoa it's eaten for breakfast, dunked in cappuccino; the brine gives it its typical glossy top and soft inside - it's best sprinkled with coarse sea salt, and still good the next day briefly warmed in the oven.