Mix the flour and salt in a big bowl.

Stir the yeast and water together in a separate bowl/measuring cup/jar.

Mix the two together just until there are no dry spots left in the flour and it’s well combined; no need to mix it forever.

Cover with a wet tea towel, and let sit for 2-10 hours. If you’re going for just 2 hours, make sure it’s in a warm place.

Line a baking pan with parchment paper and pour 1 ½ tablespoons of olive oil onto it.

Gently dump the dough onto the pan, flip it to coat in oil, and then let it rest 20 minutes.

Preheat the oven to 450°F while it rests.

Oil your fingers from some excess oil on the pan, and press the dough out to fit the pan.

Drizzle the remaining 1 tablespoon olive oil on and dimple the dough all over with your fingers. (Wash your hands!) Then sprinkle the top liberally with salt and if you have it, fresh rosemary, otherwise whatever dried herb you have on hand, such as an Italian herb mix (just make sure it’s just dried herbs and not additional salt).

Bake for 25-30 minutes, flipping it around halfway so it bakes evenly. Serve right away!

Focaccia doesn’t keep well because the dough doesn’t have sugar or fat in it. It will toast and be good the next day, but it's best to eat fresh.

We enjoy it with a plate of a bit of olive oil and balsamic vinegar, and fresh black pepper on top. Go easy on the olive oil, it doesn’t take much and it will overtake the balsamic vinegar easily.