Step 1

. In a large mixing bowl, whisk together flour, salt, and baking powder. Set aside.

Step 2

. Warm your water in the microwave or on the stovetop until it’s warm but not hot. (Ideally, the temperature should be between 120-130 degrees F, but you can use the touch test to tell if it’s ok. If the water is too warm to put your finger in comfortably for several seconds, it’s too hot)

Step 3

. Add yeast and honey or sugar to the warm water. Stir to combine, then let it bloom by setting it aside to rest for for 3-5 minutes. (It’ll start to look foamy on top)

Step 4

. Pour 2 Tablespoons olive oil and the the water/yeast mixture over the flour mixture and stir to combine. Note that the dough will actually be more like batter than dough. You will not knead it.

Step 5

. Line an 8×8 or 9×9 metal baking pan with parchment paper. Drizzle 2-3 Tablespoons of olive oil onto the parchment. Gently transfer the focaccia dough to the pan and pat it out or spread it with a spatula. (I usually find it easiest to dip my fingertips into the oil and pat it out by hand). Drizzle the top of the dough with 1 more Tablespoon of olive oil.

Step 6

. Cover the pan with plastic wrap or a clean dish towel and set it to rise in a warm place for at least 30 minutes if using rapid rise yeast and about an hour if you use regular yeast. The batter/dough will be roughly double in size.

Step 7

. During the last 20 minutes of the rise time, preheat the oven to 400 degrees F.

Step 8

. Coat your fingertips with olive oil and use greased fingers to poke several holes in the dough to form the characteristic “dimples” of focaccia. I find this easiest if I drizzle the surface of the dough with a little olive oil first, then use my fingertips to gently spread the oil before making the dimples. (Try not to smash the dough down)

Step 9

. Sprinkle the surface of the dough with fresh rosemary, parmesan or vegan parmesan (if using), coarse sea salt and pepper.

Step 10

, or until golden brown. Remove from oven and let cool at least 10-12 minutes before slicing and eating. Store leftover focaccia in an airtight container at room temperature 2-3 days, or store in the freezer and freeze up to 2 months.