1. Add the lukewarm water (around 105°F/40°C) and dry yeast to the bowl of a stand mixer and mix to combine. Let bubble up for about 5 minutes, then add the flour and salt and knead for about 6 minutes until you get a smooth but quite sticky dough that wraps around the dough hooks. Cover the bowl with a clean kitchen towel and let the dough rest for about 10 minutes. After that continue kneading the dough for another 10-15 minutes (medium-high speed) until you get a smooth and elastic dough that comes off of the sides of the bowl. It will be still quite sticky but that is ok.

2. Add about 1/4 cup (60ml) olive oil to a large bowl and transfer the dough to that bowl. Use the oil that is collecting around the dough and spread it over the surface of the dough – the easiest way to do this is using your fingers and move the oil around. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for about 60-90 minutes – the volume should double more or less.

3. Prepare one big sheet pan (18×13 inches/45x33cm) or two smaller sheet pans (approx. 12×9 inches/30x22cm each) by brushing them with a good amount of olive oil. With oiled hands, loosen the risen dough from the sides of the bowl. Get under the dough and lift it up – the overlapping parts of the dough will pull down. Let the dough stretch a bit, then lower it and let it fold onto itself – pretty much like folding a towel. Rotate the bowl and repeat the process by lifting and folding the dough again. Do that two more times. Transfer the dough to the prepared sheet pan(s). If you are using two pans divide the dough (easiest with your hands) and place one dough piece on each sheet pan. Stretch the dough as much as possible to fill out the sheet pan – at some point, it will spring back and not get bigger, but that is ok. Cover with an oiled piece of plastic wrap and let rest for about 15 Minutes.

4. Remove the plastic wrap and stretch the dough a bit more so you get into all corners of the sheet pans. Cover again and let the dough rest for another 45-50 minutes until the dough is pretty much double in size. If you do not want to bake both sheet pans at the same time, you can place one in the fridge (up to 24h) and let the dough rise in the fridge.

5. While the dough is rising you can prepare the toppings. Peel and finely slice the garlic. Cut the tomatoes in half and chop the herbs. If you want to make only one topping for both sheet pans just double the amount of the ingredients of one of the toppings.

6. Preheat the oven to 450°F (230°C). Uncover the risen dough. Drizzle some oil on the dough and press your fingertips into the dough (until you touch the bottom of the sheet pan) to create lots of dimples across the entire surface of the dough. Add your toppings and sprinkle with flaky sea salt and pepper. Bake for 20-25 minutes. If you bake both sheet pans you want to switch positions halfway through the baking time. To get a crispier and more browned top place the sheet pans close to the top heating element of the oven and bake about 3-5 minutes longer. Take out of the oven and let cool down for about 10 minutes, then remove the focaccia from the sheet pans (works best with a rubber spatula) and let cool down completely on a wire rack.