1-Step 1: Mix the Dough (Mise en Place and Combine) Start your focaccia bread recipe 5 steps by gathering ingredients. In a large bowl, combine 400ml lukewarm water, 10g instant yeast, and 80ml extra-virgin olive oil. Stir until yeast dissolves. Add 500g bread flour and 10g fine sea salt. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms. No kneading required. Scrape down sides; cover with plastic wrap or damp towel. Let rest 30 minutes at room temperature (70-75°F). This autolyse hydrates flour for better gluten later. Vegan and most dietary adaptations work here; use gluten-free flour if needed.

2-Step 2: Bulk Fermentation with Stretch and Folds Perform stretch-and-fold technique every 30 minutes for 2 hours (4-5 sets). Wet hands, reach under dough, stretch one side up, fold over center. Rotate bowl 90 degrees, repeat four times. Dough smooths and gains strength. This builds gluten gently for airy texture in your authentic Italian focaccia. Cover between folds. Dough grows bubbly and elastic. Warmer rooms speed this; cooler slows it. Low-calorie version: skip extra oil folds.

3-Step 3: Prepare Pan and Transfer Dough Generously oil a 9×13-inch baking pan with 1/4 cup extra-virgin olive oil. Gently scrape dough into pan. Drizzle top with 1-2 tbsp more oil. Use oiled fingers to nudge dough to edges without deflating. Cover loosely; let rise 1 hour until puffy. This first pan proof sets shape. For busy schedules, refrigerate overnight here and proof next day.

4-Step 4: Dimple, Top, and Final Proof Dough doubled? Dip fingertips in oil, dimple surface firmly to create pools (not deflate). Sprinkle flaky sea salt, 2-3 tbsp chopped fresh rosemary, halved cherry tomatoes, or sliced olives. Drizzle oil over toppings. Cover; proof 30-60 minutes until bubbly and jiggly. Test: gentle poke springs back slowly. Adapt toppings for diets, like vegan olives or gluten-free nothing changes.

5-Step 5: Bake, Cool, and Serve Preheat oven to 425°F (220°C). Place pan on middle rack. Bake 25-30 minutes until deep golden, crisp edges. Rotate halfway for even color. Internal temp hits 200°F. Cool in pan 10 minutes, then transfer to rack. Slice into squares or strips. Serve warm with dips or as salmon and summer veggies. Stores well; perfect for meal prep. Yields chewy, olive oil-infused bread everyone loves.