In a bowl, dissolve the salt in warm water and add the malt (or sugar) and 40 ml of olive oil, add half the flour and mix until the batter is smooth and fairly liquid.
Add the crumbled yeast and knead for another 2-3 minutes, then add the remaining flour and knead again until the mixture becomes sticky.
Pour 50 ml of extra virgin olive oil onto the baking sheet, spread the dough and brush it with the oil in the pan and let it rise for about an hour or hour and a half at approximately 30° C in the oven (turned off), until it has doubled in size.
Press firmly into the dough, creating its characteristic holes. Drizzle the remaining 50 ml of extra virgin olive oil over the focaccia and put it back to rise for approximately 30 minutes at 30° C.
Now it's time to bake the focaccia in a preheated oven at 200° C for at least 15 minutes - but beforehand you must spray its surface with lukewarm water.
Remove the pan from the oven and allow the focaccia to cool on a wire rack before cutting.