Step 1

Combine the Ingredients. Add all the bread ingredients to a bowl. If you have a scale, weigh the ingredients directly into the bowl.

Step 2

Mix the Dough. Mix the dough with a wooden spoon. The dough will be very wet and sticky.

Step 3

First Rise. Oil a large bowl. Add your dough to the oiled bowl and cover with plastic wrap or a large damp towel. We will be using the pull-and-turn method to develop gluten and large air pockets. Let the dough rest for 30 minutes. After 30 minutes, use hands moistened with water to pull one corner of the dough to the opposite side. Turn the bowl one-quarter, and repeat 3 more times. Recover the bowl and let it sit for another 30 minutes. You will repeat this process 3 times for a total of pull-fold-turns.

Step 4

Cold-proof. Make sure the top of the dough is slathered with a generous helping of olive oil. Cover the bowl tightly with plastic wrap. Place the bowl in the fridge for 12 hours (up to 3 days.)

Step 5

Second Rise. Remove the dough from the fridge and let it come to room temperature for one hour. Prepare a 9x13-inch baking pan. Generously oil a 9x13 baking pan. After one hour, gently dump the dough into the baking pan. Drizzle more olive oil onto the top of the dough. Cover the pan with plastic wrap and cover with a kitchen towel OR an inverted, rimmed baking sheet. Allow the bread to rise at room temperature for 3 to 4 more hours. You want to make sure you are getting a lot of large bubbles in the dough. [note 1]

Step 6

Dimple the dough. After 3 to 4 hours, drizzle the top of the dough with even more olive oil. Cover your fingertips in olive oil and press your fingertips into the surface to dimple the dough. You want to press gently and jiggle to encourage the air to rise to the surface of the dough.

Step 7

Preheat your oven:  Set up a middle rack. Set the oven to convection bake and preheat the oven 500℉/260℃.

Step 8

Add your toppings to the top of the dough. Make sure the toppings are oiled so that they don't burn. See below for suggestions on the best toppings for focaccia bread.

Step 9

Bake for 25-30 minutes until golden brown. Rest the bread for 10 minutes in the pan and then transfer it to a baking rack to cool. Cool for 15 minutes before slicing.