In a bowl, dissolve the yeast in 1/3 cup water (about 100 ml) taken from the total amount. Add the sifted flour and mix. Gradually add the remaining water, 1 1/2 teaspoons salt, and knead. Add 2 tablespoons olive oil at the end. Once the dough is smooth and soft but not sticky, cover with plastic wrap and let rise for 3 hours.

After rising, place the dough on a well-floured work surface and knead for 2 minutes.

Stretch the dough with your hands into a circular shape and place it on a 16-inch round baking pan (about 40 cm) lined with parchment paper.

Spread the dough evenly and shape the edge to create a decorative border. Use scissors to trim any parchment paper hanging over the edge.

Cover the pan with plastic wrap and let rise for another 3 hours. After rising, drizzle 2 tablespoons olive oil over the surface.

Decorate the focaccia to create a tree shape. Finish by adding the remaining olive oil and 1/2 teaspoon salt.

Bake in a convection oven preheated to 350°F (180°C) for about 30–40 minutes. When golden brown, remove the focaccia from the pan.

It’s best enjoyed warm—delicious!