Mix all the ingredients together, taking care to insert the salt halfway through mixing and some of the water at double speed in the mixer, finishing up with the oil at the end.

Once you have finished mixing, transfer everything to an oiled container, make reinforcing folds, cover well and leave everything in the refrigerator for 12-14 hours.

The next day, leave the dough at room temperature for about 60 minutes and then break up and form the loaves (for the right portion in the tray use the formula: side x side divided by 2). Leave the well-covered loaves to double in size for 3-5 hours, then roll out and transfer to the tray (for pizza or focaccia with more air bubbles, leave it to rise for another 30-60 minutes when already spread out on the tray). Bake at 250-260°C for the first 5 minutes in the bottom of the oven and then transfer the tray to top, adding the rest of the ingredients for another 5-6 minutes.