Pour flour, water, yeast and oil into a bowl and knead until smooth.
Add salt to the dough, mix and leave to rise for 3 hours, covering the dough with a kitchen cloth.
Spread the dough in a well-oiled baking pan, add water and oil (previously mixed) and bake at 210° for 20 minutes.
Cut a tomino del boscaiolo into thin slices, put the focaccia on a plate and serve with a slice of lard and fresh berries.
The Recipes of the Caseificio Longo