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Start by adding water and yeast in a bowl. Mix well then add half of the flour.
Once absorbed at the second half. Add the salt and knead till absorbed, then the same with the olive oil. The more you knead it the better.
Let it rest for 10 minutes then fold the focaccia on itself. Repeat this step for 3 times, at a time interval of 60m from each fold to another.
Place in an oiled tray after the 3 fold and let it proof till doubled in volume. Press down with your fingers, add a water and oil solution then let it proof again before baking.
Bake at 425 for about 20 minutes