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Make the dough. In a large bowl, mix the flour, yeast, sugar and salt with a spatula.
Add water (cold water if you choose the long rising process, while lukewarm if you choose the quick one) and oil. Mix until well combined. The dough needs to look hydrated but not watery. If it's too watery add 1 spoon of flour and mix again. On the contrary, if it looks too dry add some more water.
Let the dough rise. Cover the bowl with cling film and refrigerate for 12h (longer rising) or for a shorter rise keep the dough in a warm room until it doubles in size.
Preheat the oven to 450°F.
Once the focaccia dough has risen, cover a large sheet pan (or two smaller pans) with parchment paper greased with olive oil. Transfer the dough onto the parchment paper and shape the focaccia by pressing it down gently with the whole palm of your hands to the edges of the baking dish. Don't use a rolling pin for this step (the rolling pin will push out the air inside the dough, no air = no bubbles).
Make the typical focaccia holes. Mix 3-4 tablespoons of water with 2-3 tablespoons of oil. Pour it gently over the surface and press a little bit the dough with your fingers.
Add your favorite toppings, such as rosemary and salt.
Bake until golden on top, about 15-20 minutes.
Let the focaccia to cool on a baking rack before serving.