Focaccia is the “fast food” of breads: near instant gratification. Well, as instant as yeast baking gets, anyway. Combine 3 1/4 cups of all-purpose flour, 1 tsp instant yeast, 1/3 cup olive oil, 1/2 tsp salt, 1 1/4 cups water: knead in a kitchen-aid mixer with a dough hook for 10-12 minutes, until the sticky dough develops enough gluten to pass the windowpane test. Scrape into an oiled bowl; rise until doubled, about 1.5 hours at 70 degrees. Lightly oil a half sheet pan; dump the dough onto the pan. Spread and stretch the dough to evenly cover the pan, then dimple deeply, poking all over, with your fingertips. Allow to rise for 30-45 minutes more, then bake at 375 for 25-30 minutes.
Toppings are great on focaccia; I used leftover caramelized onions, scattering them atop the dough before the second rise. Chopped fresh rosemary, seedless grapes, pitted olives, sundried tomatoes: all are great choices, but show some restrain and use one at a time!