Prepare the dough by adding in a planetary mixer the flour, yeast, water and the oil, and blend for 2 minutes.
Add the salt and mix for another 2 minutes.
Cover the dough with film and make sure it does not touch the dough, then let it prove for about 1 hour.
Stretch the dough on the bottom of a greased baking sheet, use your fingers to spread it, brush with oil and salt and let it prove until double in size still covered with the film.
Cook in a preheated oven at 220°C for about 18 minutes.
Slice the focaccia and stuff it with the stracciatella cheese, pink peppercorns, valerian, the anchovies from the Cantabrian Sea and a ribbon of extra virgin olive oil.