Ingredients:

Dough:
520 g (wholemeal) wheat flour
2 teaspoons coarse salt
2 teaspoons of dry yeast
2 tbsp Memmas Knossos extra virgin olive oil
about 5 dl cup of lukewarm water

For frying and finishing
3/4 dl Memmas Knossos extra virgin olive oil
Table salt

Help:

Put the flour, salt, yeast, olive oil and lukewarm water in a large bowl. Mix with a wooden spatula until the flour is moistened throughout. The dough should be crumbly but not watery.

Drizzle a little Memmas Knossos olive oil over the dough. Cover the bowl tightly with plastic or a lid and refrigerate for at least 18 hours.

About 2 hours before baking, take the dough out of the fridge. Gently fold the dough down and transfer to a well greased rectangular baking dish (about 23×33 cm). Cover with a cloth and let rise for about two hours.

Preheat the oven to 220°C. Spread the dough with your fingers, pressing it gently. Drizzle olive oil over the top and press deep indentations all over the dough with your fingers.

Sprinkle with finger salt and rosemary, for example, if you like.

Bake for 20-25 minutes, until the surface is golden brown. Each oven is different, so check the doneness.
Allow the focaccia to cool for 30 minutes before cutting.