STEP 1:
In a large bowl, combine the warm water, yeast, and sugar. Stir a few times, then let sit for 5 minutes. Note: I use a ThermoPro TP03 Instant-Read Thermometer to insure my yeast activates perfectly every time.
STEP 2:
Add 1 cup of flour and a ¼ cup of olive oil to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
STEP 3:
Stir in the remaining 1½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
STEP 4:
Transfer the dough to a large oiled bowl. Cover with a warm, damp towel, and then let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen or on the proof setting of your oven).
STEP 5:
After 1 hour, heat the oven to 450°F (232°C). Use two tablespoons of the remaining olive oil to grease a 9-inch-by-13-inch rimmed baking sheet or large cast iron skillet. Transfer the dough to the baking sheet, then press and pull to fit the pan dimensions.
STEP 6:
Let the dough rise for 20 minutes until it puffs slightly.
STEP 7:
Use your fingers to dimple the dough, then drizzle the top with the remaining 2-3 tablespoons of olive oil. Sprinkle liberally with salt all over. Add toppings if desired.
STEP 8:
Bake until golden brown, or around 15 to 20 minutes. Cool the baked focaccia bread on a wire rack.
NINE TOPPING IDEAS FOR EASY FOCACCIA BREAD:
1. Artichokes
2. Caramelized onions
3. Cherry tomatoes, halved
4. Cooked and crumbled bacon or pancetta
5. Everything bagel spice
6. Fresh rosemary
7. Grapes, halved
8. Olives, pitted and halved
9. Parmesan, grated
NOTES:
*Be sure to add enough salt on top of the focaccia. It’s important for the perfect salty, crunchy bite.
*This recipe can be doubled to fit into a regular-sized 18” x 26” sheet pan.
