No-Knead Focaccia

In a large bowl, combine bread flour, sugar, salt, and instant dry yeast.

Mix the dry ingredients to coat the yeast with flour.

Add warm water and olive oil to the bowl.

Mix with a spatula until all ingredients are combined and no dry flour remains.

Cover the bowl with plastic wrap and let it proof for 20 minutes.

After 20 minutes, prepare another bowl by greasing it with a little olive oil.

Transfer the dough to the oiled bowl. It's easier to handle the sticky dough this way.

Perform the first fold by stretching and folding the dough over itself several times to build strength.

Cover the dough and let it proof for 30 minutes.

After 30 minutes, perform the second fold on the dough.

Cover the dough again and let it proof for another 30 minutes.

Perform the third and final fold on the dough.

Cover and let the dough have its final proof in the bowl for 30 minutes.

Generously oil a baking sheet.

Place the dough onto the oiled baking sheet, smooth side down.

Oil your hands and gently stretch the dough. You can optionally fold it like an envelope and flip it to create a more uniform shape.

Stretch and shape the dough to about 27x17 cm. Cover and let it proof on the pan for 30 minutes. After 10 minutes of proofing, start preheating your oven to its highest temperature (240-250°C / 464-500°F).

After the final proof, pour more olive oil over the dough and spread it with your hands.

Dimple the dough all over with your fingertips.

Sprinkle lightly with salt and optional herbs like oregano, basil, or thyme.

Spray the dough with water 8-10 times.

Place the pan in the preheated oven. Quickly spray water into the oven 8-10 times for steam, then close the door. Lower the temperature to 230°C / 450°F and bake for 12-14 minutes until golden brown.

Transfer the baked focaccia to a cooling rack and let it cool for about 15 minutes before slicing.

After dimpling the dough, arrange your desired toppings such as sliced tomatoes, onions, olives, mushrooms, and bacon.

Sprinkle generously with shredded cheese.

Bake in the same way as the plain focaccia until the cheese is melted and bubbly and the crust is golden brown.