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Start by weighing out your dry ingredients separately, as salt can interfere with the yeast and prevent the dough from rising properly.
Add the yeast to water that is ideally at a temperature of 18 degrees Celsius. This will activate the yeast and help protect it.
Let the rough clump of dough rest for half an hour.
After resting, incorporate the salt and three quarters of the olive oil into the dough by squelching it through and breaking it up.
Once the dough is smooth and holds together well, rest it in a bowl for another half hour.
Give the dough a fold, then let it rest for another half hour.
Repeat the folding process and let it rest again, this time for an hour.
Cut the dough into balls and place them on a baking tray with low edges.
Flatten the dough balls, cover them, and leave them in a cool, dry place for 10 to 15 minutes to warm up and relax.
Preheat your oven to 210 degrees Celsius.
Once the oven is ready, uncover the dough and sprinkle your desired toppings on it.
Bake the focaccia for 20 minutes.