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.