Focaccia with love

This is my favorite focaccia - insanely delicious and fragrant bread, which is traditionally prepared in Italy. 📍For the test 500 g flour 380 ml water (depending on flour) 7 g dry yeast 2 teaspoons salt (no slide) a pinch of sugar 100 ml olive oil Herb blends (I had “Italian herbs“) 📍How I cook The first thing we need for cooking is flour, it should be grade 00 and higher, I sift the flour through a fine sieve (you can do it twice to saturate it with oxygen), pour in water, the water should be barely warm, not hot, so as not to burn the yeast. I add sugar, yeast and mix, pour olive oil and salt on top of the dough, but do not knead. I put the dough for 30 minutes for proofing, then I start folding (I don’t know how to write this process. Gently pull one end up and put it on the second, and so on four sides. At the end, turn the dough over with the seam down and leave to rest for half an hour, covering the container with a film. So you need to