Start by preparing the dough for the base of the focaccia. In the bowl of the mixer put the flour, the water with the dissolved yeast and the sachet of squid ink. Start working until you have obtained a tenacious dough. Add the oil and salt and work again until the oil is completely absorbed. When you have obtained a homogeneous mixture, put to double in the bowl. It will take about two hours at around 23-24 degrees. Once doubled, spread out in a pan and let rise for another 1 hour. About 40 minutes, before baking, turn on the oven and select STONE mode and let the refractory stone heat well.
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