Making focaccia has never been easier! Follow along :)

Ingredients:
- 500 g focaccia mix - Molini Pizzuti
- 250 g room-temperature water
- 12 g salt
- 40 g olive oil
- red and yellow cherry tomatoes 
- green and black olives
- rosemary

Instructions:
- pour the focaccia mix into a bowl and add the room-temperature water
- knead for a few minutes until you have a rough dough, then add the salt and olive oil. Continue kneading until fully incorporated.
- transfer the dough to a work surface and knead for about 10 minutes until it becomes smooth and elastic.
- let the dough rest in a covered bowl for 30 minutes. Then divide it into two portions of approximately 400 g each and shape them into balls.
- roll out the dough balls onto two oiled 26 cm baking pans and let them rise in the oven (turned off) for 1.5 hours.
- top as desired and bake in a static oven at 200°C (392°F) for 10–20 minutes. (remember to loosen the dough from the pan and add a drizzle of olive oil before putting it back in the oven.)