Add warm water to a large mixing bowl. Add yeast on top and wait until dissolved and then add oil and salt.

Add roughly half of the flour and stir with a cooking spoon for about 1 minute. Add the remaining flour and work it in with the spoon.

When the ingredients come together, knead by hand for about 8 minutes, either directly in the bowl or on a lightly floured surface. The dough is rather sticky but if possible do not add additional flour, which makes the focaccia less fluffy.

Generously oil a clean bowl with olive oil. Put the dough in and turn it around until coated in oil. Cover the bowl tightly and let it rise until doubled, for about 30 minutes.

Line a fireproof pan with cooking paper and additionally grease with oil. Carefully transfer the risen dough to the pan and try to gently stretch it evenly to fill the baking pan.

Drizzle the dough with 1 tablespoon of olive oil and evenly distribute it on the surface with your fingers.

Sprinkle the selected spices on the top and spread them evenly.

Let the dough rise a second time for 20-30 minutes until notably puffed.

Bake the focaccia in the preheated oven at 200°C until golden brown, about 15 to 20 minutes.

Cool baked focaccia bread for at least 10 minutes before slicing, better a little longer.

Top with fresh thyme if you like and cut into slices and enjoy!