Focaccia Bread

Instructions

1. Prepare the dough
   In a large bowl, combine flour, fine sea salt, and sugar. In a separate bowl, mix warm water with yeast and let sit for 5 minutes until foamy. Add the yeast mixture and 1/4 cup olive oil to the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
2. Knead and first rise
   Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for about 2 hours until doubled in size.
3. Prepare the baking sheet
   Oil a 9x13 inch (23x33 cm) baking sheet generously with olive oil. Punch down the dough and transfer it to the oiled pan. Using your fingertips, gently stretch the dough to fill the pan. If the dough resists, let it rest for 10 minutes before continuing.
4. Create dimples and second rise
   Once the dough has been stretched to fill the pan, use your fingertips to press deep dimples all over the surface. Drizzle with additional olive oil, making sure some fills the dimples. Cover with a kitchen towel and let rise for another 45-60 minutes until puffy.
5. Prepare for baking
   Preheat oven to 425°F (220°C). When the dough has finished its second rise, sprinkle with rosemary and flaky sea salt. If using, add cherry tomatoes and olives by pressing them gently into the dimples.
6. Bake the focaccia
   Bake for 20-25 minutes until the top is golden brown and the bottom is crisp. If the top browns too quickly, cover loosely with foil. Remove from the oven and immediately drizzle with more olive oil.
7. Cool and serve
   Allow the focaccia to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. For best flavor and texture, serve warm or at room temperature within a few hours of baking.