In a small bowl, combine the lukewarm water, yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy

In a large bowl, Add the flour and 3 teaspoons of salt and mix until combined.

Add the yeast mixture and 2 Tablespoons of olive oil to the flour and mix with a spoon until it comes together. The dough will be pretty sticky.

First Rise:

Grease a large bowl with olive oil. Transfer the dough to the bowl and cover it with a damp cloth or plastic wrap.

Let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Prepare the baking pan

Preheat your oven to 450°F (230°C).

Grease a baking pan with 2 tablespoons of olive oil or line it with parchment paper.

Transfer the risen dough to the prepared baking pan.

Gently spread it out to fit the pan, being careful not to deflate it too much. I tried this spoon method of spreading on the pan but I prefer using my hands.

Second Rise:

Cover the dough again and let it rise for another 20-30 minutes until puffy

After proofing, fold the dough with a spoon over itself 20 times (it takes 30 seconds) from the outside to the inside while still in the bowl. Or if you are like me knead it on a floured surface.

Top the Focaccia:

In a small bowl, mix 2 tablespoons of olive oil, 3 tablespoons of water, and ½ teaspoon of salt.

Use your fingers to create dimples all over the surface of the dough. This is the fun part—kids love helping with this step!

Now is the time to decorate your dough if desired. I used sliced mini tomatoes and aparagus spears and of course rosemary springs.

Now is the time to decorate your dough if desired. I used sliced mini tomatoes and aparagus spears and of course rosemary springs.