to prepare the dough

1. Combine the yeast, sugar and warm water into a bowl. Let sit for 10-15 or until foamy.
2. Place the flour into a large bowl. Create a well in the center and pour in the yeast mixture.
3. Gently stir with a strong spatula until the dough starts to come together. It’s ready when it starts to pull cleanly away from the sides. Add a little more flour or a little more water as needed to achieve this result.
4. Dust your countertop with some flour. Knead the dough for about 2 minutes and form into a ball.
5. Oil a clean glass bowl, place the ball of dough inside. Drizzle more olive oil on top so it’s evenly coated.
6. Drape a damp towel over the top and place into a warm spot for 45 minutes to an hour; it should double in size during this time.
7. Wipe down your countertop so you have a clean surface.
8. Re-flour your countertop. Pull the dough from the container and deflate it by punching it down with your fist. Knead again for about 2 minutes, adding in the chopped fresh herbs if desired.

to bake the focaccia

1. Preheat oven to 450.
2. Grease a large cast iron skillet with some olive oil. Press the dough into the skillet. Make indentations by poking your fingers into the dough.
3. Top with more olive oil and a generous amount of flaky sea salt.
4. Bake for 15 minutes. The top should start to develop some color; if that has happened, remove from the oven. If not, allow to bake for about 5 minutes more.
5. Transfer the focaccia to a cutting board and serve immediately.
6. Leftovers can be sealed in a plastic containers, but this focaccia tastes best straight out of the oven.