Instructions

• 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.