Ste-By-Step Instruction:

1. Mix the dough :-
1. Combine water, instant yeast, sugar, salt and olive oil in a bowl of stand mixer.  Add in  flour.   
2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.
3. Mix with paddle attachment for about 3 - 4 minutes at speed 2 (KA mixer) and slowly turn to speed 4 or until the dough comes together and away from the sides of the bowl.  
4. Transfer the dough into a greased bulking dish. Cover and rest for 15 minutes (25C to 26C room temperature)
2. Stretch & Fold :-
1. S&F 1 – Lift the dough, gently stretching (don't tear the dough) and fold over it in the dish.  About 6 - 7 times.  Cover and rest for  15 minutes.
2. S&F 2  – Repeat the same stretch and fold.  Round up the dough.  Rub with olive oil.  Cover and immediately transfer to the fridge to retard overnight for 8 - 16 hours.  .  
3. Next Morning:-
1. Remove the Focaccia dough from the fridge.  Rest on the counter for about 15 minutes to soften the dough slightly.
2. Grease the baking pan with olive oil.  
3. Transfer the dough to the baking pan. The smooth part facing down.  Fold the 2 sides to meet in the middle.  Flip over.  Gently stretch the dough to fill up the pan.    Let it proof for about 1 to 1.5 hours  (27C - 28C room temperature) or until it puffs up.
4. Baking:-
1. Preheat the oven at 210C (fan-forced) for 30 minutes.
2. After proofing, the dough would have risen and puffed up.  Drizzle olive oil, dimple the dough with your two hands and add toppings.
3. Bake in a preheated oven on 2nd lower rack for about 25 minutes or until golden brown.
4. Remove from the oven and drizzle with more olive oil if you like.  You can serve immediately or cool baked focaccia bread on a wire rack.

Common Mistakes to Avoid

• Using too little water: a dry dough will result in dense, heavy focaccia instead of airy and soft.
• Overworking the dough — especially with high hydration — can break down gluten structure or deflate the air bubbles; handle gently.
• Adding excessive flour when dough feels sticky: this leads to a heavy loaf and defeats focaccia’s airy nature.
• Using poor-quality / bland olive oil (or too little oil): it diminishes flavor, crust crispiness, and aroma.
• Overcrowding the pan or stretching too thin: this restricts rise, gives uneven texture, or causes dense spots instead of even airiness. 
• Skipping dimpling or not drizzling enough oil on top: the dimples trap oil and air — skipping them leads to a flat or less-characterful loaf.

Focaccia Troubleshooting — What to Do If Things Went Off

• If the focaccia feels heavy or tight rather than airy — most likely the dough was too dry, or overworked. Next time, increase hydration slightly, handle dough gently, and ensure gluten has developed enough before baking.
• If crust is pale and soft instead of golden and crisp — oven might have been too cool, or there wasn’t enough oil on top or under the dough; try increasing oven temperature slightly or using more olive oil.
• If dough resists stretching or shrinks back — dough may be under-relaxed; let it rest 10–15 minutes before stretching again so gluten relaxes.
• If the crumb is dense or underproofed in places — maybe proofing time was too short or pan was too crowded; give more time, use proper pan size so dough can spread freely.

Serving Suggestions & Storage

• Serve warm with extra olive oil, butter, or a light spread of herb-infused olive oil — perfect with soup, salad, or pasta.
• Use focaccia as sandwich bread — split horizontally for sandwiches with fillings like grilled vegetables, cheese, deli meats, or fresh mozzarella & tomato.
• Store at room temperature in a loosely sealed bag or paper bag for 1–2 days. For longer storage, wrap well and freeze. Reheat in a warm oven or toaster oven to revive crust.
• Slightly stale focaccia still works well — use for panini, bruschetta, or tear into pieces for dipping in soups or sauces.