Sift the flour into two mounds of about 1/5 and 4/5 the amount, each in separate bowls.
Dissolve the yeast, sugar and malt in about 3/4 cup tepid water.
Form a well in the smaller mound of flour and add the dissolved yeast mixture.
Mix slowly and knead for about 5 minutes.
Cover with a cloth and set aside to rise in a warm spot for about 3 hours to develop into a starter.
When the starter has risen and become spongy and porous, place it in the larger mound of flour.
Add about 1 cup of water.
Incorporate the flour and knead for about 7 minutes, adding warm water as needed, until the dough is smooth and elastic.
Cover with a clean towel and set aside to rise in a warm spot for 2 to 3 hours.
Generously oil a round or rectangular pan (the largest that will fit into your oven), preferably one with a thick bottom.
Stretch the dough into the pan, pressing down firmly with your fingers to make inentations every 1/2 inch.
Mix a pinch of salt with about 3 tablespoons water and 3 tablespoons olive oil.
When the salt has partially dissovled, drizzle the mixture over the dough and work it into the indentations with your fingers.
Preheat the oven to 450° F/230° C.
Allow the dough to sit for about ½ hour, then bake for 15 to 20 minutes, until the focaccia is golden.
Serve hot or at room temperature. Enjoy!
