Mix the flour with the two tablespoons of extra virgin olive oil, the tablespoon of salt, and the warm water. The dough should be fairly soft and sticky.

Let the dough rise, covered with plastic wrap, for at least 6 to 7 hours. After this time, grease a baking pan and turn the dough out onto it. With oiled hands, gently press the dough from the center outward with your fingers to form a rim.

Let it rest for 1 to 2 hours. After resting, sprinkle the surface with a pinch of salt and oregano.

Bake in a preheated oven at about 400–450°F (200–230°C) for 15 to 20 minutes. Remove the focaccia from the oven and fill as desired with mozzarella, cooked ham, prosciutto, or other toppings.