In a large mixing bowl, add one packet (2 1/4 tsp) of yeast and 1/2 tsp of sugar into 2c of warm water, stir to dissolve
Add 1-2 Tbsp olive oil to water/yeast mixture, then 4c all-purpose flour and 1 Tbsp diamond crystal kosher salt (or 1tsp other salt brand) stir to combine until there are no flour lumps left, dough should be relatively wet and sticky
[Optional] hand-knead dough for a few minutes; the more you knead, the chewier and less cake-like the final product
Cover mixing bowl with plastic wrap and kitchen towel and [if possible] place in a warm area (e.g. inside of turned-off oven, on countertop near oven if it is on), allow to rise until near double in size (can take up to a few hours)
Prepare a sheet pan with a layer of parchment paper, and pour a generous few tbsp of olive oil on the parchment
Preheat oven to 500+ degrees, convection if possible
Turn out the risen dough onto the sheet tray / cookie sheet; using oil-covered hands, stretch and pull the dough so that it fills the majority of the tray
If the dough is stubbornly elastic, wait 5-10 mins and try stretching again; the gluten strands will have temporarily relaxed and you can finish stretching the dough to fill the tray
Cover the dough with oiled plastic wrap (I use cooking spray) and let it rise again for 30-60 mins in the tray
Prepare toppings: some of my favorites are rosemary, cherry tomato, green olive, garlic, or plain (topping-free!)
Prepare brine: in a small bowl or jar, mix 1/3c water with 1 tsp of diamond crystal kosher salt (large pinch of other brand), 1-2 Tbsp olive oil; stir or shake to dissolve salt
Once the tray rise is complete and the oven is ready, use oiled fingers to push toppings deep into the airy dough; if they sit on top it is likelier they will burn
Use fingers to create rows of dense, deep dimples in the focaccia surface; more = better and it is ok to push the toppings down further into the dough
Vigorously shake or stir brine to temporarily emulsify; pour in an even layer over focaccia surface - it should mostly settle into the dimples
Bake in the middle-to-top of the oven for 10+ minutes (depends on oven and convection vs. regular bake); focaccia should have risen a bit more in the oven, and the top should be deeply golden brown
Allow a few minutes to cool, then cut and serve focaccia while warm!!!
dededos
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