Ingredients

Method

In a large mixing bowl, combine the warm water and sugar, stirring to dissolve. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until foamy.

Add 1 cup of flour to the yeast mixture, stirring to combine. Stir in 1/4 cup of olive oil and 1.5 teaspoons of salt.

Gradually add the remaining flour, 1 cup at a time, stirring until a soft dough forms.

Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Punch down the risen dough and transfer it to the prepared baking sheet. Press the dough into a large rectangle or oval shape, about 1/2-inch thick.

Using your fingertips, create dimples all over the surface of the dough. Drizzle the remaining 1/4 cup of olive oil over the dough, making sure it pools into the dimples.

Add your desired toppings, such as rosemary, thinly sliced red onions, cherry tomatoes, sliced olives, or simply sprinkle with coarse sea salt.

Bake the focaccia bread in the preheated oven for 20-25 minutes until golden brown and cooked through.

Remove the focaccia from the oven and let it cool slightly on the baking sheet before cutting and serving. Enjoy warm or at room temperature.