Line a 30 × 26 centimeters pan with a sheet of parchment paper and grease the base with your hands. Then place the dough in the center and let it rest for 15 minutes, allowing it to relax.
Step 9
Grease the surface of the dough and your hands, then roll out the focaccia bread up to the edges.
Step 10
Cover with cling film and let it rise in a sheltered place for about 40 minutes.
Step 11
Collect 4 tablespoons of extra virgin olive oil together with 6 tablespoons of water in a small bowl and mix quickly with a fork until the emulsion has thickened.
Step 12
Gently remove the cling film and with greased fingers make the classic holes on the focaccia bread.
Step 13
With a kitchen brush, spread the emulsion, letting the holes of the focaccia bread fill.
Step 14
Sprinkle the focaccia bread with some oregano and a pinch of salt.
Step 15
Bake the focaccia bread in a preheated static oven at 220°C/430°F for about 40 minutes, monitoring the level of browning.
Step 16
Remove the focaccia bread from the oven, let it cool, slice and serve.
Enjoy !
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