In a medium bowl, combine 1 ¾ cups of lukewarm water, 2 teaspoons of instant dry yeast, and 1 teaspoon of sugar. Stir gently until dissolved and let it sit for about 30 seconds.

In a large mixing bowl, whisk together 4 cups of all-purpose flour and 2 teaspoons of salt. Pour in the bloomed yeast mixture and ¼ cup of olive oil. Stir until a wet, sticky dough forms.

Decide between quick or slow proofing method. For quick, cover the dough and let it rise in a warm spot for 1.5 to 2 hours. For slow proofing, refrigerate for 8 to 24 hours.

Once the dough has risen, flour your hands and gently press it down. Fold the dough over itself 20-40 times.

Grease a rimmed baking pan with olive oil and transfer the dough, stretching it to fit the pan. Create dimples across the surface.

Preheat your oven to 450°F (230°C). Prepare your toppings. After proofing, gently press dimples again.

Place the baking pan in the oven and bake for 20 to 25 minutes, until golden brown.

Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes.