My foaccia recipe

This recipe isn't exact. My focaccias turn out fine even with variations.

After making this a few times you'll get a better sense for how the dough should feel at each step.

I find foaccia easy enough to experiment lots. Have some fun and experiment too.

Ingredients

2 cups of bread flour (regular flour will work too)
1 tsp of salt
1 tsp of dry yeast
1 1/3 cups of warm water (I mix 1/3 cup of boiling water with 1 cup of cool water)
About 4 tbsp of olive oil (the fancy extra virgin oil probably tastes better, but it really doesn't matter that much)

I just use instant dry yeast out of a can. You can store it in the freezer and it seems to last forever.

Equipment

A large mixing bowl
Something to mix with (e.g. a wooden spoon)
A metal baking dish
An oven
A tea-towel or plastic wrap to cover the dough while rising
Baking paper to line the dish, but not strictly necessary

There is no set size to the dish. I use one about 20x20x4 cm but have also used shallow trays much larger than the dough can fill. Cast-iron can also work but takes a little longer to heat up, so I prefer thin metal dishes. Ceramic takes too long to heat and doesn't cook the base as well.

Steps

Mix flour, yeast, and salt in the bowl

Add in about 2 tbsp of oil (doesn't have to be exact, add more or less; whatever feels right)

Add in the warm water

Mix until there's no more dry flour

Cover the bowl so the dough doesn't dry out

Let the dough rise for about 45 minutes (can go to 30 if your kitchen is warm, or leave for an hour if cold. Again, it doesn't have to be exact. Experiment)

After rising, grab the side of the dough, pull it up, and fold it in half

Rotate the bowl 90 degrees and fold again. Repeat two more times for four folds total

Cover and rest for another 30 minutes

Do the four folds again

Do one more round of 30 minutes resting followed by folding

Prepare your baking dish with baking paper and a layer of oil

Pick up the dough, hold it from the top and let gravity stretch it a little

Place the dough in the dish

Begin heating the oven to about 210 degrees celcius

Cover the dish and let the dough rise for another 45 minutes

Drizzle more oil onto the top of the dough to cover it

Stretch out the dough to fill the dish with your hands

Press dimples all through the dough to prevent it balooning up while baking. You can press all the way to the bottom of the dish, and make many dimples so there are no flat areas on the dough

Optionally garnish the top with salt flakes, herbs, garlic etc. Placing these in the oil infused dimples will help infuse the bread with the flavours from them

Place the dish in the oven and bake for 20-25 minutes (just don't let it burn)

Rest for at least 10 minutes

Thing you should experiment with

Cooking time
Amount of oil
Resting/rising time
Cooking temperature
Number of rest-and-folds
Flour-water ratio
Everything else