In a mixing bowl, combine warm water, sugar or honey, and yeast. Let it rest for 5–10 minutes until frothy, indicating the yeast is active.

Add flour, salt, and olive oil. Mix until a sticky dough forms. Focaccia dough should be wet—avoid adding extra flour. This hydration is key for a soft crumb.

Cover the bowl with plastic wrap or a towel and let the dough rise in a warm area for 1–1½ hours. It should double in size and become bubbly.

Drizzle olive oil generously onto your baking pan. Transfer the dough, stretching it gently to cover the surface. Let it rest for another 20–30 minutes.

Coat your hands with oil and gently press your fingertips into the dough to create deep dimples. This iconic texture gives focaccia its look and prevents uneven rising.

Sprinkle flaky sea salt, herbs, or any toppings you like—fresh rosemary is a classic choice.

Bake in a preheated 425°F (220°C) oven for 20–25 minutes, until golden brown with crisp edges.

Let the focaccia rest for at least 10 minutes. This helps distribute moisture evenly and makes slicing easier.