Start by combining 2 cups of flour, 1 teaspoon of salt, and 1 teaspoon of active yeast in a large mixing bowl. Give it a quick mix to evenly incorporate the dry ingredients.

Slowly pour in 1 cup of warm water while mixing. Add a drizzle of olive oil (about 1-2 tablespoons) and continue stirring until the dough begins to form a sticky ball.

Once the dough has come together, drizzle a little more olive oil on top to prevent it from drying out. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 1 hour.

After 1 hour, the dough should have risen noticeably. Gently fold the dough by stretching and folding it over itself for 2-3 minutes. This helps build structure.

Once folded, the dough should return to its original size. Cover it again and let it rise for another hour in the same spot.

When the second rise is complete, drizzle olive oil onto a baking sheet and transfer the dough onto it. Fold the dough over itself a few times until it forms a smooth, rounded shape. Let it rest on the counter for 30-45 minutes to rise again.

Set your oven to 425°F (220°C) while the dough is resting on the baking sheet.

After the final rise, drizzle olive oil over the surface of the dough and season it with rosemary, minced garlic, and a sprinkle of salt. (Feel free to use other toppings like olives, tomatoes, or even grated cheese.)

Use your fingertips to gently press into the dough, creating dimples all over its surface. This step is essential for that classic focaccia texture and helps trap bubbles for a light, airy crumb.

Place the baking sheet in the oven and bake for about 25 minutes, or until the focaccia is golden brown and crispy on the edges. Immediately transfer the bread to a cooling rack to prevent the bottom from becoming soggy.

Once cooled slightly, slice your fresh focaccia into squares or strips and enjoy it warm! Serve as is, dip in olive oil, or pair with your favorite toppings.