Mix the dough: Mix the dough with a wooden spoon. The dough will be very wet and sticky.
First rise: Scrape down the sides of the bowl and cover it with plastic wrap. We will be using the pull-and-turn method to develop gluten and large air pockets. Let the dough rest for 30 minutes. After 30 minutes, use hands moistened with water to pull one corner of the dough to the opposite side. Turn the bowl one-quarter, and repeat 3 more times. Recover the bowl and let it sit for another 30 minutes. You will repeat this process 3 times for a total of pull-fold-turns.
Preheat your oven: Set up a middle rack. Set the oven to convection bake and preheat 400℉/204℃ (If you don't have convection, use 425℉/220℃)
Second rise: Prepare a 9x13-inch baking pan. Generously oil a 9x13 baking pan. Gently dump the dough into the baking pan. Drizzle more olive oil onto the top of the dough. Cover the pan with plastic wrap and cover with a kitchen towel OR an inverted, rimmed baking sheet. Allow the bread to rise for one more hour. After one hour, drizzle the top of the dough with even more olive oil. Cover your fingertips in olive oil and press your fingertips into the dough. You want to press and jiggle to encourage the air to rise into the pockets.
Add toppings: Add your favorite toppings to the top of the dough. Make sure the toppings are oiled so that they don't burn. See below for suggestions on the best toppings for focaccia bread.
Bake: Bake the focaccia for 25-30 minutes until golden brown. Rest the bread for 10 minutes in the pan and then transfer it to a baking rack to cool. Cool for 15 minutes before slicing.
Freeze half the dough: Make a double batch. You can freeze half of the focaccia dough and bake another whole focaccia bread later. This dough keeps quite well in the freezer.Freeze the unrisen dough in an airtight container or a freezer bag with all the air pressed out. When ready to bake, thaw the frozen dough in the freezer overnight. Then, take it out and let it rise (first rise) at room temperature. Then follow the remaining instructions.