A wet dough needs a bowl, not a floured counter
The dough is intentionally sticky. Mix it with a spoon until no dry flour remains, then cover the bowl. There is no reason to knead it on the counter or add handfuls of flour to make it behave like a firm sandwich loaf.
Weigh the flour to keep the dough's consistency predictable. A densely filled cup can leave the dough too stiff. If using cups, fluff the flour, spoon it into the measure, and level it. The dough should look rough and wet after mixing, with no dry corners.
Oil the pan and your fingers
Olive oil belongs under the dough as well as on top. It helps the bread release from the pan and gives the bottom a crisp surface. Use a metal pan with enough room for the dough to spread into a relatively shallow layer.
After the dough warms, nudge it toward the corners with oiled fingertips. If it springs back, wait ten minutes and try again. Forceful stretching can tear it. Press the dimples just before baking, leaving little pools of oil among them.
Read the final rise before dimpling
Look for dough that has expanded, feels soft, and jiggles when you move the pan. A cold kitchen makes this stage slower. If the dough is still a dense, cool lump, leave it covered a little longer before dimpling; a hotter oven cannot replace that rise.
Bake for color, then let the steam escape
A pale top is an invitation to check the sides, not a signal to stop. The bread should be golden across most of the surface, with darker edges. Lift one corner carefully to look at the bottom; it should be colored rather than damp and white.
Rest the focaccia briefly in the pan, then transfer it to a rack. Leaving it in the pan for hours softens the underside. Tear or slice after it cools for at least fifteen minutes. Warm leftovers in the oven to restore some of the crust.
