Tips:

– The recipe is from the site: Viva la Focaccia, a site entirely dedicated to leavening.

– You can also do a 24-hour leavening, prepare the dough in the evening, leave it for 1 hour at room temperature then put it in the fridge, the next day’s afternoon take it out of the fridge, let it rest for 1 hour, then divide it into two parts and proceed as per recipe.

In this case, use only 4 grams of yeast instead of 7.