Focaccia with Arugula Cream and Roast Beef

- For the Focaccia:

• 8 cups all-purpose flour (1 kg)
• 3 cups water (700 ml)
• 0.7 oz fresh yeast (20 g) or 2 1/4 tsp dry yeast (7 g)
• 4 tsp salt (20 g)
• 3 1/2 tbsp extra virgin olive oil (50 ml)

- For the Arugula Cream:

• 4 cups fresh arugula (100 g)
• 1/4 cup pine nuts (30 g)
• 1 clove garlic
• 1/2 cup grated Pecorino cheese (50 g)
• 1/2 cup extra virgin olive oil (100 ml)
• Salt and pepper to taste

- For the Roast Beef:

• 10 oz roast beef (300 g)
• Salt and pepper to taste
• Extra virgin olive oil as needed

- For the Focaccia:

Initial Preparation:

1. Dissolve 0.35 oz of yeast (10 g) in 1 1/2 cups warm water (350 ml).
2. Add all the flour and mix.
3. Let the dough rest covered in the fridge overnight (about 12 hours).

Final Dough:

1. The next day, dissolve the remaining 0.35 oz of yeast (10 g) in 1 1/2 cups warm water (350 ml).
2. Add half of this water to the rested dough.
3. Add the salt and knead well.
4. Add the remaining water and knead again until you get a smooth and homogeneous dough.

Rising:

1. Let the dough rise for 2 hours in a bowl covered with a damp cloth.
2. Divide the dough into balls (about 200-250 g each) and let rise for another 2 hours.
3. Shape the focaccias and let rise one last time for 2 hours.

Baking:

1. Preheat the oven to 430°F (220°C).
2. Roll out the focaccias on a lightly oiled baking sheet.
3. Bake for about 20-25 minutes until golden.

- For the Arugula Cream:

1. Place the arugula, pine nuts, garlic, Pecorino, and a pinch of salt and pepper in a blender.
2. Blend while gradually adding the extra virgin olive oil until smooth and creamy.
3. Adjust salt and pepper to taste.

- For the Roast Beef:

1. Heat a pan with a drizzle of extra virgin olive oil.
2. Season the roast beef with salt and pepper.
3. Cook the roast beef in the pan for 3-4 minutes per side for a rare doneness.
4. Let the meat rest for a few minutes before slicing.