Proof the yeast in the bowl of a stand mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand 3 minutes or until foam appears.
Using a dough hook attachment, turn the mixer on low and slowly add the flour to the bowl.
Dissolve the salt in 2 tablespoons of water and add it to the bowl while the mixer is running.
Pour in 1/4 cup olive oil.
When the dough starts to come together, increase the speed to medium.
Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn out the dough onto a work surface and fold over itself a few times.
Form the dough into a round and place it in an oiled bowl; turn to coat the entire ball with oil.
Cover with a damp towel and let it rise in a warm spot until doubled in size, about 45 minutes.
Grease a jelly roll pan with olive oil and sprinkle it with corn meal.
Once the dough is doubled and domed, turn it out onto the counter.
Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
Place dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
Uncover the dough and dimple it with your fingertips.
Brush the surface with more olive oil and then add your toppings.
Bake for 15 to 20 minutes or until browned on top.
Remove from oven and turn onto a cooling rack; let stand for several minutes before cutting and serving.
Flour: Bread flour is typically used in focaccia, but all-purpose flour can be a substitute.
Water Temperature: The water used to proof the yeast should be warm but not hot, usually between 105°F to 115°F (37°C to 43°C). If the water is too hot, it can kill the yeast; if it's too cool, the yeast may not activate.
Kneading Technique: The dough should be smooth, elastic, and slightly sticky. A pushing and folding motion can help develop the gluten structure if kneading by hand.
Proper Rising Environment: To rise, place the dough in a warm, draft-free spot. If your kitchen is cold, you can create a warm environment by turning on the oven for a minute or two, then turning it off and placing the dough inside to rise.
Use Fresh Yeast: If using active dry or rapid-rising yeast, make sure it's fresh, as expired or old yeast can fail to rise.
Dimpling Technique: Use your fingertips to create dimples in the dough before baking.
Experiment with Toppings: Get creative with your toppings, but also don't overload them because it can make the bread soggy.
Baking Time: Oven temperatures can vary, so keep an eye on the focaccia as it bakes. Look for a golden-brown crust and use the baking time in the recipe as a guideline rather than a strict rule.
Cool Before Cutting: Let the focaccia rest after it comes out of the oven. Cutting into it while it's too hot may cause it to become gummy.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.