Measure out your flour in the bowl on a scale
Add sugar to the flour mixture
Add the water to the flour mixture and mix in to create a dough
Measure out your yeast and add to the dough.
Start kneading the dough
Put the dough back into the bowl and add your olive oil to the mixture
Add a little bit of flour into the dough and continue to knead the dough
Flatten the dough out and add salt to it
Knead the dough until you get a nice circular shape, with a sticky but firm consistency
Add a tad bit of olive oil to soften the dough and let it rest in the bowl
Wrap a towel around the bowl to help the rising of the yeast
This is what the dough should look like, doubling in size
Place the dough out in the pan and spread it until it fills all the corners, using your fingers to create small indentations in the dough. The larger the tray, the thinner the focaccia will become
Once filled in, fill in all the little finger indentations with olive oil and sprinkle with salt (Rosemary can be used too)
The focaccia goes into the oven at 220 degree’s celsius for 20 minutes.