Put the water, yeast and malt in the bowl, emulsify: 20 sec. speed. 4.

Add the flour, oil and salt, mix: 3 min. vel. Spiga. If necessary, add more flour, the dough should be compact but soft and workable.

Place on a lightly floured shelf, cover with a towel and let it rest for about 15 minutes.

Then make the dough one or two folds in half, giving it a rectangular shape without kneading too much, cover again with a towel and let it rest for another 10 minutes.

Take the classic baking tray and pour the oil in the center (at least 3 spoons) and place the dough on top, brush the surface with more oil (this is needed to prevent the crust from coming on the dough) and leave to rise in the oven turned off for about 1 hour (it should double in volume).

At this point, take the pan and roll out the focaccia without pulling it, but on the contrary, pressing on the dough with your hands.

Sprinkle with a fairly large amount of fine salt (this is to prevent the crust from rising), place the tray in the oven turned off and let it rise for another 30 minutes.

At this point, mix the water with the oil well in a glass and pour over the dough with the help of a kitchen brush.

Impress the dough vigorously with your fingers to create the characteristic holes in the focaccia. Let it rise for another hour in the oven turned off.

Then bake in a preheated oven at 220°C for about 15 minutes.

Allow to cool on a wire rack before cutting and serving... Buon appetito!