Ligurian focaccia (or alla genovese)

For 4 people: 400 g flour 00, 40 grams of Baker's yeast, 2 teaspoons of salt, a teaspoon of sugar, warm water, olive oil

Preheat oven to a minimum. Put in food processor container hot water, Baker's yeast (not diced), a pinch of salt and a teaspoon of sugar. Mix to a minimum until you see the foam. Add a little flour and more hot water. Set an average speed with the blade program for ten minutes. Gradually add flour and water until you have a firm dough that is holding back the knife. Remove the dough with your hands and roll out on a greased baking sheet. Cover and leave to rise in a warm place. Meanwhile, raise the temperature to maximum. When she got up, spread the dough by turning from the inside out to form the characteristic dimpling. Mix water and olive oil and pour it on the dough. Sprinkle with salt and bake at about 170 degrees. When below is crunchy, get her out of the oven. You can substitute olive oil with Rosemary flavoured oil or chilli.