Focaccia with Mortadella

In a large bowl, dissolve the fresh yeast in 300 grams of warm water. Let it sit for 5 minutes until foamy.

Add the 00 flour and fine sea salt to the bowl. Gradually add 20 grams of extra-virgin olive oil and mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth, elastic, and no longer sticky. If needed, add the remaining 50 grams of water gradually during kneading until the desired consistency is reached.