Step 1 In a mixer bowl add lukewarm water and yeast.

Step 2 Let sit for a few minutes until yeast is completely dissolved.

Step 3 Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.

Step 4 Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.

Step 5 Place the dough in a large bowl greased with extra virgin olive oil.

Step 6 Let rise for 1.5 – 2 hours in a warm place.

Step 7 Pour extra virgin olive oil on a quarter-sheet baking pan.

Step 8 Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.

Step 9 Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.

Step 10 Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.

Step 11 In the meantime, prepare the ‘salamoia’: beat quickly lukewarm water with extra virgin olive oil.

Step 12 Beat quickly lukewarm water with extra virgin olive oil.

Step 13 Once your focaccia has doubled in size pour oil over it.

Step 14 Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.

Step 15 Sprinkle with coarse sea salt or sea salt flakes.

Step 16 Bake in a preheated to 230 degrees oven for 15-20 minutes

Step 17 Once out of the oven brush your focaccia with extra virgin olive to taste,  and enjoy!