Step 1

In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.

Step 2

If you’re using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.

Step 3

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.Add a bit more flour if needed.

Step 4

Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.

Step 5

Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.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 6

Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.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.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.

Step 7

Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.

Step 8

Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.