Make a well in the middle, adding the water to it. Begin to mix with movements toward the center of the bowl. Add two tablespoons of oil and the salt.
Flour the countertop where you are working on the dough to prevent it sticking.
After 15 minutes, our dough will be ready. Leave it to rest for approximately one hour in a bowl covered with a cloth, until it doubles in volume. Knead again briefly.
Grease an oven dish and roll out the dough until it is two centimeters tall. Make dents with your fingers and decorate with olives, tomato, rosemary, salt, a dash of oil and grated parmesan cheese. Leave to rest.
Preheat the oven to 440ºF and bake the focaccia for 20 minutes.
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