1.  Combine the water and the sugar and heat in the microwave for 1 minute or until the water is warm but not hot. You should be able to dip your finger in the warm water and hold it there comfortably.

2.  When the water is warm, add the yeast and mix well. Set aside to let the yeast activate, approximately 10 minutes.

3.  In a large mixing bowl combine the flour and salt.

 

 

 

4.  Once the yeast has activated and is frothy, add the liquid to the flour along with the olive oil.

5.  Mix the flour and liquid thoroughly with a fork or spatula until you have a shaggy ball of dough. As the ball begins to form, use your hands to continue to mix the dough and begin to knead it until you have a smooth ball of dough, approximately 5 - 8 minutes.

6.  Once you have a smooth ball of dough, form it into a tight ball, place it in a bowl lightly coated with olive oil, cover the bowl and place it in the refrigerator overnight to rise. To make individual focaccia rolls, see notes below.

7.  The next day, line a 9 x 13 inch baking pan with parchment paper and coat the parchment paper with olive oil. Remove the risen dough from the refrigerator, place the dough into the baking pan and coat all sides with a drizzle of olive oil. Cover the baking pan with plastic wrap and let the dough spread and continue to rise for 2 hours at room temperature.

8.  After 2 hours, check the dough. When the dough has spread and is no longer cold, pull the dough carefully to all 4 corners of the pan. The dough will deflate a little bit, but this is ok. Try not to break the dough apart.

9.  Once the dough has been pulled to all 4 corners of the pan, lightly press your finger tips into the dough to make little indentations throughout.

10.  Set the dough aside for 20 minutes and preheat your oven to 425 degrees.

11.  Place the pan in the middle rack of the oven and bake the focaccia for 35 - 40 minutes until it is a nice dark golden brown. Rotate the pan 180 degrees halfway through the baking time so the bread will cook evenly.

12.  Once the bread has finished baking, remove it from the oven and let it cool for at least 1 hour.

Notes

If you wish to make individual focaccia rolls, follow the steps above to step 6 and then proceed as follows:

1.  The next day, remove the risen dough from the refrigerator and let it come to room temperature (about 1 hour). 

2.  Prepare a baking sheet and line it with parchment paper.

3.  Turn out the dough onto a floured work surface and divide it into 6 - 8 pieces.

4.  Roll each of the pieces into balls and then roll them through a bit of olive oil drizzled on a plate so that they are completely covered.

5.  Take each ball and gently stretch it to about 3 inches in diameter and then place each oiled and stretched piece of dough onto your prepared baking sheet.

6.  Lightly press your finger tips into each one of the focaccia rolls. Then set the pan aside and allow the dough to rise for 20 - 30 minutes.

7.  In the meantime, preheat your oven to 425 degrees.  After 20 - 30 minutes, place the baking sheet on the middle rack in the oven and bake the rolls for 25 - 30 minutes or until the breads are a deep golden brown.

8.  When the rolls are finished baking, remove them from the oven and let them cool for at least 1 hour prior to slicing or serving.