Cover the bowl with plastic wrap tightly. Let it rise for an hour and half in a warm place in your kitchen. I usually plop the bowl in my oven.

Once the dough is risen or doubled in size, you can see the difference and you can also do a poke test to make sure it has doubled.

Grease the bottom of the pan or use parchment paper in half sheet pan or 9 -inch by 13 -inch bake tray. ( See Notes )Add some olive oil and transfer the dough using oiled hands or spatula to the tray. Do not spread the dough. It will spread out when we put it for second rise on its own. Let it double or rise second time for at least another hour or until you see it has doubled in size again and spread out to the edges of the pan. Pour the leftover oil from the bowl to the pan.

Place a rack in the middle of the oven. Pre-heat the oven at 425 F.

By this point, you can gently stretch out the dough to fill the gaps on the edges if it didn’t on its own.

Once the focaccia dough has doubled, drizzle some olive oil on top; gently poke the dough (the best part) with oiled fingers and make dimples. Your fingers should reach the bottom of the bread. Try not to deflate the dough. Sprinkle the toppings you are using all over the dough. I only used chopped rosemary and some seasonings.

Let it bake in the oven for 25-30 minutes or until it looks golden brown on top.

You can snack on it with some balsamic vinegar and olive oil mix with some Italian seasonings. It tastes best the day its baked. Leftover bread can be cut in squares, store it in zip lock bags in the freezer few weeks. You can make sandwiches out of them.