Preheat the oven to 425°F for convection or 450°F for conventional baking.

In the bowl of a stand mixer fitted with the dough hook, combine 280 g lukewarm water and 4 g yeast. Whisk briefly and let sit 3–4 minutes until the yeast has dissolved.

Add 510 g bread flour, 6 g sea salt, 6 g barley malt syrup or honey, and 25 g extra virgin olive oil to the mixer. Mix on low speed until the ingredients are incorporated, then increase to medium-low speed and mix for 8–10 minutes until the dough is smooth and elastic.

Transfer the dough to a lightly oiled bowl (use some of the extra olive oil reserved for the pan), cover tightly with plastic wrap, and let it rise in a warm place 60–90 minutes, until doubled or tripled in size.

Generously oil a 1/2-sheet baking tray with extra virgin olive oil (use the "more for the pan" from the ingredient list). Transfer the risen dough to the tray and gently stretch it to fill the tray. Cover with a clean towel and let rest 30 minutes, until it has doubled in size.

Using lightly oiled fingertips, press down on the dough to create dimples all over the surface.

Make the salamoia by whisking together 10 g olive oil and 20 g lukewarm water. Pour it evenly over the dough, then sprinkle the top with 10 g sea salt.

Bake in the preheated oven (425°F convection or 450°F conventional) for 15–20 minutes, or until the focaccia is golden brown on top.

Remove from the oven, cool briefly, slice, and serve.