Firstly, mill the flour. I like to weigh my wheat berries that way I know I am getting the right amount of flour.

Warm the water to around 90*F.

Then, in a stand mixer add the warm water, salt, sugar or honey, and olive oil. Mix to combine.

Add in the freshly milled flour to the wet ingredients, and mix to incorporate all the dry flour. Cover, and let sit at room temperature for at least 15 minutes. This will allow the fresh milled flour to soften and start absorbing the liquids.

After this first rest period, then add in the yeast, and start the kneading process. (see video if any questions about the texture of the dough.) The kneading process may only take 8 minutes, but most likely will take somewhere around 20-25 minutes. Try to resist adding any extra flour, you don't want it to be a dough ball, it needs to be loose and wet.

I like to knead until the dough becomes very stretchy without breaking, keep checking it every few minutes, as to not over-knead the dough.

Once the dough is nice and stretchy, without tearing. decide if you want a thicker focaccia, or a thin style focaccia. *(For thick style- use one 9x13 pan or Two 8x8 pans. For Thin Style (picture in my photos)- use two 9x13 pans, or save half the dough for later.)

Once you decide which baking sheet you will use, line it with parchment paper, and pour a decent amount of olive oil on the parchment paper, making sure to spread it around even up the sides of the pan.

Then, place the dough on the chosen oiled & lined pan. Gently spread the dough without tearing in the pan. It is ok, if the dough doesn't reach the corners and edges all the way.

Spray the dough with some cooking spray, cover with plastic wrap and place in the fridge for at least overnight. (Although, you could make this the same day, this overnight ferment allows for better flavor, texture, and overall better focaccia, trust me.) You can leave the dough covered in the fridge for up to 3 days, the longer the better, really!

When you are ready to bake the Focaccia, remove from fridge, keep covered, and let it sit on the counter to come to room temperature. This may take 1-2 hours.

After the dough is room temperature, it should be very loose.

Drizzle the Focaccia Bread with some good extra virgin olive oil heavily! I know this seems like a lot, but hey olive oil is good for you, right! Also, this helps create a nice browned crust!

Lightly oil your fingers, and gently press your finger tips into the focaccia dough about every 1 to 2 inches. You should feel the airiness of the dough as you dimple it. This is the fun part!

Coat your topping with olive oil to prevent them from burning.

Decorate and season to your taste! I used some fresh rosemary, garlic olive oil & colored cherry tomatoes. See blog for flavor ideas & combinations.

Let rise for 1 more hour. Just until it looks puffy & airy.

Preheat your oven at the end of this rise to 425*F. Put Rack towards the bottom half of your oven.

Bake the focaccia until the bottom is brown & slightly crispy. This will take anywhere from 16-20 mins-Thin Style. OR 25-35 minutes-Thick Style. More importantly to check the bottom of the dough than the time on the clock!