Squacquerone cheese focaccia - Spadoni

Ingredients

• 300 g of Molino Spadoni stone-ground soft wheat flour – type 1
• 75 g of Squacquerone di Romagna DOP from Officine Gastronomiche Spadoni
• 15 g extra-virgin olive oil
• 6 g of salt
• 1.5 g of raw cane sugar
• 115/135 g of water
• 1 (7 g) sachet of Molino Spadoni dried yeast
• 1/2 sachet (5 g) Molino Spadoni sourdough powder (optional, as it is only to increase the flavour).