Start by adding the yeast and warm water to a medium mixing bowl. Give it a good stir and let it rest for 3 minutes or until you see those delightful light brown bubbles surfacing on the top. 

Add the flour and salt and stir together until you don’t see any dry flour – the dough will be sticky. 

Drizzle a tablespoon of olive oil on the dough and knead in the bowl for 3-5 minutes. 

Cover with plastic wrap and let rise for one hour. 

Preheat oven to 400°F

In a 10″ cast iron skillet, pour 2 tablespoons of olive oil and coat the bottom. 

Add a little olive oil to your fingertips and place the dough in the cast iron pan, gently pushing to the edges. 

Drizzle the last tablespoon of olive oil on the top and sprinkle with salt. Add any extra toppings at this time. 

Bake for 25 minutes or until you see the edges are golden brown. 

Carefully remove the focaccia from the pan (it should slide right out) and cut into triangles or squares.