to prepare the dough

1. Combine the yeast, sugar, and warm water into a bowl. Let sit for 10-15 minutes 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, and 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 it into a warm spot for 45 minutes to an hour; it should double in size during this time.
7. Preheat oven to 450.
8. Pull the dough from the container and deflate it by gently punching it down with your fist. Sprinkle with a small amount of fresh herbs if you’d like.
9. Grease a large cast iron skillet with some olive oil. Press the dough into the skillet. Allow it to rest and slightly rise for about 10 minutes.
10. Make indentations by poking your fingers into the dough.
11. Top with more olive oil and a generous amount of flaky sea salt.
12. Bake for 15 minutes. The top should start to develop some color; if that has happened, remove it from the oven. If not, allow to bake for about 5 minutes more.
13. Transfer the focaccia to a cutting board and serve immediately.