Gradually add the salt water to the flour and knead either by hand or with a food processor.
Add the sugar and olive oil to the dough and continue to knead. As soon as the dough is elastic and no longer sticky, cover and leave to stand at room temperature for 2 hours.
Then place the dough in the fridge for 24 hours.
Before putting the dough in the oven, leave it covered at room temperature for 2 hours.
Now brush a baking tray with olive oil and press the dough into the rectangular shape with your fingers. Leave the dough to rise again for 30 minutes.
Now press small dents into the entire dough with your fingertips. Pour olive oil and coarse sea salt into the fingerprints. The olive oil should cover the entire surface.
Sprinkle the focaccia with oregano and bake in a preheated oven at 180°C for 25 minutes until golden brown.