- 500 gr. Manitoba flour
- 250 ml. water
- 100 ml. extra virgin olive oil
- 8 gr. salt
Drizzle with a cap of extra vergine olive oil and some freshly ground black pepper, and it's ready to bake. The focaccia will need to cook in a very hot oven (250C and above), on a hot stone that you will have placed far in advance to ensure maximum heat from below and a perfect crispy base. I used a Ferrari Pizza Oven which gives perfect results.
I must say the 2 weeks wait for the crescenza was well worth waiting for!