In a large bowl, measure out your flour, water, 1 tbsp of olive oil, salt, and yeast. Stir together until it comes together into a wet dough.
Drizzle 1 additional tbsp of olive oil over the dough, use your fingers to cover the dough, then cover bowl and allow to rest for 30 minutes.
After 30 minutes, uncover the bowl and using your fingertips at the 12 o clock position of the bowl, grab the dough and stretch it up and then fold into the center of the dough. Turn the bowl a quarter turn and repeat, 3 more times for a total of 4 folds. Recover the bowl and let rest for another 30 minutes.
After 30 minutes, Sprinkle the top of the dough with your cheese and then repeat your stretch and folds for another 4 folds, incasing the cheese within the dough. Recover the dough and let rest another 30 minutes.
Repeat sprinkling the dough with cheese and stretch and folds and then cover the dough for a final 30 minutes.
Drizzle olive oil to cover the bottom of your cast iron pan, 1-2 tbsp. Make sure to grease the sides of the skillet as well. Transfer your dough to the cast iron pan. Sprinkle the top of the dough with cheese again and fold the side in towards the middle in thirds like a letter. Flip the dough over so the seam is facing down.
Cover your pan and allow to rest for another 30-60 minutes or until the dough has filled out the pan significantly more.
Preheat your oven to 425°F
When the dough is ready, drizzle with olive oil then generously sprinkle the top with the remaining cheese. Using your fingers, dimple the dough by pressing down into it.
Place your skillet on the center rack of your oven and bake your focaccia for 22-25 minutes. Let your bread for at least 30 minutes before cutting into it. Enjoy!
