Combine the Organic La Vita è Bella and 1/2 of the olive oil in a small bowl and stir well. Cover and allow to infuse at room temperature.

In a large bowl, whisk together the flour, salt, and instant yeast. Add 1 1/2 cup water. Mix until the liquid is absorbed and the ingredients form a sticky dough ball.

Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel and place in the refrigerator for 8-24 hrs.

Coat your hands generously with flour and lightly dust the top of the dough and your work surface. Form the dough into a tight ball by tucking the dough underneath and rotating.

Pour the unflavoured 1/2 of olive oil into a 12-inch cast iron skillet or a 9x13” cake pan. Transfer the dough to the pan, coat fully in oil, and position seam-side-down. Use your palm to press the dough down in the skillet or pan, flattening it slightly.

Cover with plastic wrap and allow it to sit for 2 hrs on the counter. After 1.5 hrs, adjust the oven rack to the middle position and preheat oven to 425°F.

After 2 hrs, uncover the dough and press it with your fingertips to reach every edge of the baking pan, creating deep dimples.

Pour the infused olive oil all over the dough, filling the dimples. Top with seasonal vegetables, if desired. Bake for 20-30 min, until the bottom is golden brown and crisp. Allow the focaccia to cool slightly before slicing.