It is actually incredibly easy to make focaccia.
Give it a try, it is the easiest type of bread to make, anyone can do it.

Before you put it in the oven you can cover it with any topping you like.
This one has tiny tomatoes, chopped black olives and oregano.

Try garlic, onions, rosemary, herbes de provence, chopped courgette or aubergine, paprika, chilli or even kapers.
Dare to experiment. Mix it up for a different eating experience every time.

Here is the recipe.

500g white flour
400ml (warm) water
1 sachet instant yeast
8 tbsp olive oil (and some extra)
1 tsp salt

topping
Tomatoes sliced
oregano
black olives, chopped
olive oil

technique.

First dust a work surface with flour ready for the kneading.

Oil and flour a large flat baking sheet, (16 by 12 inches).

In a large bowl mix the flour, yeast and salt and add the water slowly while you mix to get a soft liquid dough. Use your hands as this is such fun. However a wooden spoon also works.

Pour all the dough out onto the floured surface and knead for about five minutes. It should become smooth and stretchy.

Oil the bowl liberally and put the dough back in it, cover with a cloth and leave to rise for about an hour.

Pour the almost liquid bubbling dough into the baking tin and spread it out evenly with the fingertips,
Don’t worry if it deflates a bit as you push it into the corners.

Cover and leave it to rise for 45 minutes.

Heat the oven at 240c or 465f or gas mark 9 to be ready for the focaccia.

Make holes in the top by poking with the fingertips for the authentic focaccia look and cover with some more oil, add your toppings last, in this case olives, tomatoes and oregano.

Bake for 30 minutes.
When you take it out of the oven add some sea salt and more olive oil.

Eat this warm!

Don’t be afraid of yeast, this recipe always works.

a few tips.
Massage some oil into your hands before kneading, this usually helps to stop the dough sticking.
Do not leave the rising dough in a draft, yeast hates that, as well as the cold. a warm dark spot is best.
Always cover with a clean tea towel.
To avoid the tea towel sticking during the second rise, oil the surface of the dough first.
Make sure tho oven is already hot when you are ready to bake the focaccia.

Let me know how you get on.