Step 1: Activate the Yeast (Proofing)

• In a large mixing bowl, or the bowl of your stand mixer, combine the warm water and active dry yeast.
• Gently stir with a spoon or whisk to ensure the yeast is dissolved in the water.
• Let the mixture stand for 5-10 minutes, or until you see a frothy or foamy layer forming on the surface. This is called “proofing” the yeast and confirms that it’s active and ready to work its magic in the dough. If the yeast doesn’t foam, it might be expired or the water might have been too hot or cold, and you may need to start again with fresh yeast.

Step 2: Combine Dry Ingredients and Olive Oil

• In the same bowl (or a separate large bowl if you prefer), add the all-purpose flour and salt.
• Whisk the dry ingredients together to ensure the salt is evenly distributed throughout the flour. This is important for consistent gluten development and flavor.
• Pour in ½ cup (100ml) of extra virgin olive oil into the bowl with the dry ingredients.

Step 3: Combine Wet and Dry Ingredients and Knead

• Pour the proofed yeast mixture into the bowl with the flour and olive oil.
• Using a wooden spoon, spatula, or the dough hook attachment of your stand mixer, begin to mix the ingredients together.
• Mix until a shaggy dough forms. At first, it will look quite dry and crumbly, but as you continue to mix, it will come together.
• If using a stand mixer with a dough hook, knead on low speed for 8-10 minutes.
• If kneading by hand, turn the dough out onto a lightly floured surface. Knead for 10-12 minutes.
• Kneading is crucial for developing the gluten in the flour, which gives focaccia its characteristic chewy texture. The dough should become smooth, elastic, and slightly tacky, but not sticky. It should pull away from the sides of the bowl and bounce back slightly when poked.

Step 4: First Rise (Bulk Fermentation)

• Lightly grease a large bowl with olive oil.
• Form the kneaded dough into a ball and place it in the greased bowl.
• Turn the dough to coat it lightly with olive oil. This prevents the dough from drying out during the rise.
• Cover the bowl tightly with plastic wrap or a clean kitchen towel.
• Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. The ideal temperature for rising is around 75-80°F (24-27°C). A warm spot in your kitchen, like near a slightly warm oven or in a sunny area, will work well. The rising time may vary depending on the temperature of your kitchen; in a cooler environment, it may take longer.

Step 5: Prepare the Baking Pan and Second Rise

• Generously grease a 9×13 inch baking pan (or a similar sized sheet pan) with olive oil. Don’t be shy with the olive oil – it prevents sticking and contributes to the crispy bottom crust.
• Once the dough has doubled, gently punch it down to release the air.
• Transfer the dough to the prepared baking pan.
• Using your fingers, gently stretch and press the dough to fill the pan. It’s okay if it doesn’t reach all the corners initially; it will spread further during the second rise.
• Cover the pan loosely with plastic wrap or a clean kitchen towel.
• Let the dough rise again for 30-45 minutes. This second rise allows the dough to relax and become even lighter and airier.

Step 6: Dimpling and Topping

• Preheat your oven to 425°F (220°C).
• Uncover the dough.
• Generously drizzle the top of the dough with more extra virgin olive oil. This is another opportunity to enhance the flavor and create those characteristic crispy, oily dimples.
• Using your fingertips, firmly but gently press dimples all over the surface of the dough. These dimples are crucial for the focaccia texture – they create pockets for the olive oil to pool and crisp up during baking. Press deep enough to almost reach the bottom of the pan.
• Now is the time to add your desired toppings. If using rosemary, gently press sprigs of fresh rosemary into the dimples. Sprinkle generously with coarse sea salt flakes. If using other toppings like cherry tomatoes, olives, or onions, arrange them evenly over the surface of the dough, pressing them lightly into the dimples.

Step 7: Bake to Golden Perfection

• Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through. The baking time may vary slightly depending on your oven. The bottom should be nicely browned and crispy, and the top should be golden and slightly crisp.
• To check for doneness, gently tap the bottom of the focaccia – it should sound hollow. You can also insert a toothpick into the center; it should come out clean.

Step 8: Cool and Enjoy

• Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before slicing and serving.
• For an extra touch of flavor and moisture, drizzle with a bit more extra virgin olive oil just before serving.
• Enjoy warm or at room temperature. Focaccia is best enjoyed fresh on the day it’s baked, but it can be stored in an airtight container at room temperature for a day or two and reheated gently in the oven or toaster oven to refresh its texture.