Method

Activate the yeast: In a small bowl, mix the lukewarm water with the sugar and sprinkle in the yeast. Let it sit for 5-10 minutes until it becomes frothy.

Make the dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil.

Knead: Mix everything together until a dough forms. Turn it out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

First rise: Place the dough back in the bowl, cover it with a kitchen towel, and let it rise for about 1-2 hours until doubled in size.

Shape the dough: Once risen, turn the dough out onto a greased baking tray. Gently stretch and press it into a rectangle or circle shape, depending on your preference.

Second rise: Cover the dough and let it rise for another 30 minutes to an hour.

Preheat the oven: Heat your oven to 220°C (430°F) while the dough is rising.

Add toppings: After the second rise, drizzle the dough with olive oil and use your fingers to make dimples in the dough. Sprinkle with fresh herbs and coarse sea salt.

Bake: Place the focaccia in the oven and bake for 20-30 minutes, or until golden brown and crispy on the edges.

Cool and serve: Let the focaccia cool slightly before cutting into it. Enjoy with olive oil, as a side, or as a sandwich!

Tips & Variations

Toppings: Add toppings like sliced onions, olives, or sun-dried tomatoes for extra flavor.

Cheese lovers: Sprinkle grated parmesan or mozzarella over the dough before baking for a cheesy twist.

For a lighter dough: You can substitute part of the all-purpose flour with semolina for a different texture.

Dietary substitutions: Use gluten-free flour if you're avoiding gluten, and substitute olive oil with vegan butter if you're following a vegan diet.