If you are using active dry yeast, combine the yeast, sugar and water in bowl. Stir and let sit until foamy, about 5 minutes.
If using instant yeast, combine flour, sugar, salt, 1 tbsp olive oil, water and yeast into a bowl and mix until combined. The dough will be very loose and shaggy.
Drizzle another 1-2 tbsp of olive oil over the top and make sure the dough is well coated. Cover the bowl tightly and place in the refrigerator for 18-48 hours. The dough is ready when it has doubled in size.
Prepare your pan. For thicker bread, use a 9x13" cake or sheet pan, for thinner use up to a 13x18" pan. If your pan is not nonstick, greasing it with the tbsp of butter can help the center and corners not stick. If it is non-stick feel free to skip butter, then add 1-2 tbsp of olive oil into the center of the pan.
Take your dough and stretch and fold up the edges like you are closing a box. Bringing each side into the center, creating more of a ball shape, and gently deflating the dough.
Transfer your dough into the sheet pan and dump any oil from the dough bowl into the pan as well. Cover the pan with cling wrap that has been greased and leave in a warm place to double in size. This could take 2-4 hours depending on the air temperature and how cold your dough is. The dough is ready when it no longer instantly springs back when poked, and it will have grown and be reaching the edges of the pan if not already completely filling.
Preheat oven to 425°F
Drizzle 2-3 tbsp extra virgin olive oil over dough then Oil your hands and use your fingers to both gently push dough to the edges of the pan where it has not reached. Then, the most fun part of making focaccia, dimpling the dough. Use your fingers to press down into the dough, leaving dimples over the entire surface. Do not afraid to press down deeply into the dough.
After dough is dimpled sprinkle flaky sea salt over the top. Sprinkle with fresh herbs (or dried) of your choice. Rosemary, Thyme, Basil or Oregano are all good choices. Herbs are not required but a nice addition. The focaccia is wonderful just with the olive oil and salt.
Bake the focaccia on the middle rack of your oven for about 25 minutes. Bread is done when it is deeply and evenly golden brown. Big air bubbles in the dough may brown more quickly but you want the majority of the surface to be golden.
Wait at least 20 minutes before cutting into your bread, but bread can be enjoyed warm. Store in an airtight container any remaining bread.
