Finally, also add salt and oil and continue working (with a spoon or mixer, because the dough will be too soft to work by hand) until a homogeneous mixture is obtained.
Then cover the bowl with cling film or a clean cloth and let it rise for at least 2-3 hours or until doubled in volume.
In the meantime, wash the citrus fruits well and cut them into thin slices.
Once the dough is ready, deflate it and pour it into the oiled pan.
Spread it with your hands a little greasy, grease the surface a little with a mixture of water and oil in equal parts (for example, a couple of spoons of oil and a couple of spoons of water), sprinkle with a little salt chunky and then also with citrus slices.
Leave to rise again for 1 hour in a place sheltered from drafts.
Finally decorated with black olives and tufts of rosemary and bake in a static oven preheated to 220 ° C for about 40 minutes or until the focaccia is golden brown on both the upper and lower surfaces.
The citrus focaccia is ready, let it cool completely before serving.
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