no-knead potato focaccia Recipe l Homemade arugula sandwich

Potato Olive Focaccia
*200g lukewarm water
*2g dry yeast
*4g salt
*10g olive oil
*250g bread flour
*30 minutes rest + 1st dough
*30 minutes rest + 2nd dough
*30 minutes rest + 3rd kneading
*Refrigerated for more than 12 hours
*topping
*Rest at room temperature for 2 hours
*220 degrees for 20 minutes
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