Place the flour in a large mixing bowl and make a well in the center.

Crumble the yeast into the well and add the salt to one side of the bowl, keeping it away from the yeast.

Gradually pour the water into the center to dissolve the yeast, using a spatula to help. Slowly incorporate the flour from the sides.

Continue adding water until you have a soft, sticky dough, but not a liquid one. You may need all the water listed, or a little more or less.

Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size.

Pour plenty of extra-virgin olive oil into a traditional metal baking pan and transfer the dough to the center.

Using your fingertips, gently stretch the dough from the center to cover the bottom of the pan.

To top the focaccia, pour some tomato purée in the center and spread it evenly over the surface with the back of a spoon.

Add the tomatoes, cut into large pieces with the skin side up, after squeezing them slightly over the dough.

Scatter the drained olives (with pits) over the surface.

Sprinkle oregano to taste over the entire surface and season with salt.

In a drinking glass, prepare an emulsion by filling it halfway with water and then adding olive oil to fill another quarter of the glass.

Preheat the oven to its highest setting. Once hot, pour the emulsion over the focaccia so it is well covered, and place the pan directly on the oven floor for 10 minutes.

Move the pan to the second rack from the bottom and continue baking for about 35 more minutes.

The focaccia is done when the surface is golden brown in spots.

Don’t be afraid to pour on the emulsion—it keeps the surface from drying out during the longer baking time needed in a home oven, which doesn’t reach the higher temperatures of professional ovens.

You can find my video tutorial at https://youtu.be/YfYq4dYC-3I