Simple Basic Focaccia Bread Dough

Start by blending the fresh yeast in warm water. Make sure your water isn't too hot as it may kill the yeast— a common mistake most beginners tend to make.

Next, add in the bread flour, salt, and olive oil consecutively to the water-yeast mixture. It's important to add the oil at this stage since it gives the dough a unique texture and keeps it moist.

Combine all the ingredients until a dough begins to form. Work the dough on a clean, slightly floured surface for about 10 minutes or until it becomes smooth and stretchy. Now, this is where your patience begins to pay off. I would urge not to rush this process; meticulousness here will ensure your bread comes out with a perfect crumb texture.

Place the kneaded dough in a well-oiled bowl, cover it with a damp cloth and let it sit in a warm area for about 1-2 hours or until it doubles in size. Timing might vary depending on the temperature of the environment but being patient during this proofing process ensures a wonderfully fluffy and light Focaccia.

Once doubled in size, deflate the dough gently with your fingers, shaping it according to the size of your baking pan.

At this point, you can customize your Focaccia with popular toppings such as olives, rosemary, or just a simple sprinkle of coarse sea salt. Bake in a preheated oven at 200°C (392°F) until golden brown— around 25-30 minutes usually. Once baked, let it cool before you dive in.