Here they are: 8 different types of flour! I know it might seem complicated, but you can swap out the natural flours depending on what you have at home. This focaccia is based on a pizza dough I made before and baked in a Ferrari pizza oven. It turned out very flavorful.

Mix the flours and salt well. Dissolve the yeast in 1 1/2 cups (350 grams) of warm water and add to the flour in three parts. Set aside the remaining 3 tablespoons (50 grams) of water and add it gradually as needed; this should be enough.

Gradually add the olive oil and finish kneading by hand. If you pour the oil over your hand, the dough will stick less. Shape the dough into a ball and let it rise for 1 hour at room temperature, covered with plastic wrap.

Grease a baking pan (about 10x14 inches/25x36 cm) with 1–2 tablespoons of olive oil and spread the dough evenly.

Top the focaccia with the tomatoes, pressing the pieces gently into the dough.

Press the olives evenly into the surface as well. Let the dough rise for another hour in the oven with the light on.

Bake the focaccia at 430°F (220°C) for about 30–35 minutes in a conventional oven. According to my older daughter, this is a "northern-style" focaccia—thin and a bit dense, like the kind you find at highway rest stops when we drive across Italy to our home in Basilicata. It’s no more than 3/4 inch (2 cm) thick. I used a pan about 10x14 inches (25x36 cm).