How to Bake the Best Focaccia Bread You've Ever Tasted

In a large glass, combine warm water, yeast, and sugar. Mix with a spoon or fork until the yeast is fully dissolved.

In a large mixing bowl, add the bread flour. Create a well in the center and pour in the yeast and water mixture.

Mix with a wooden spoon until a shaggy, soft dough forms.

Pour the olive oil and salt over the dough. Continue mixing with the spoon until both are fully incorporated and the dough is smooth and sticky.

Scrape down the sides of the bowl, cover with plastic wrap, and let it rest for 30 minutes.

After resting, wet your hands. Grab each of the 4 sides of the dough, stretch it upwards, and fold it to the center. Then, lift the dough and slap it into the bowl a couple of times to develop gluten.

Cover the bowl again and let it rest for another 30 minutes.

Repeat the stretch, fold, and slap process one more time with wet hands.

Generously grease a baking tray with olive oil. Transfer the dough into the tray. Drizzle more olive oil on top and gently spread the dough. Cover and let rest for a final 30 minutes.

Uncover the dough. Drizzle with a bit more olive oil. Use your oiled fingers to press dimples all over the surface. Sprinkle with a little water and coarse salt.

Bake in a preheated oven at 440°F (230°C) for 20 minutes, or until deeply golden brown and bubbly.

Remove the focaccia from the oven and transfer it to a wire rack to cool slightly before slicing and serving.