Add the all purpose flour, bread flour, yeast, salt, malt, olive oil and water to the bowl of a stand mixer fitted with the dough hook attachment and knead the dough for about 8-10 minutes, until it is smooth and elastic.
Grease a large bowl with olive oil and set aside.
Remove the dough from the mixing bowl, flatten it into a rectangle and fold in thirds.
Transfer the dough to the bowl and roll it in the olive oil so it is coated in a thin layer. Then, allow the dough to rest, seam side down for 1 1/2 to 2 hours, or until it has doubled in size.
Brush the fugassa pan with olive oil.
Using a rolling pin, stretch the dough into a larger rectangle to fit the pan and allow it to rise for another hour.
While the dough rises, preheat the oven to 450°F and make the salamoia. Add the salt, water and olive oil to a small bowl. Mix well and set aside.
Once the dough has risen, using your finger tips, press into the dough to make the dimples. As you create the dimples, push the dough into the corners of the pan, if the dough has sprung back.
Drizzle the salamoia over the top of the fugassa, being careful to avoid the edges so the liquid doesn't leak underneath.
Bake for 10- 15 minutes, until the top is golden. Remove from the pan immediately so it does not continue to cook once you pull it from the oven.
Brush the top with more olive oil and enjoy!
