1. In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy. This tells you the yeast is alive and kicking.
2. In a large mixing bowl, stir together the flour and kosher salt.
3. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil.
4. Using a wooden spoon or your hands, mix until a sticky dough forms. It will be a bit shaggy, and that’s perfectly fine.
5. Turn the dough onto a floured surface and knead for about 8-10 minutes. The dough should be smooth but still a little tacky. If your toddler wants to help—brace yourself for some dough on the floor but lots of fun!
6. Place the dough in an oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size.
7. Preheat your oven to 425°F (220°C). Drizzle a generous amount of olive oil onto a large baking sheet or cast-iron skillet.
8. Gently press the dough into the pan, spreading it out to the edges. Don’t worry if it doesn’t look perfect—remember, this is about love, not perfection.
9. Use your fingertips to dimple the dough all over. This is my favorite step; it feels like giving the dough a little massage. Sprinkle the minced garlic, chopped rosemary, and grated Parmesan evenly on top.
10. Drizzle a little more olive oil over everything and sprinkle with coarse sea salt.
11. Bake for 20-25 minutes until golden brown and deliciously fragrant. You’ll know it’s ready when the edges crisp up and the top has a beautiful golden hue.
12. Remove from the oven and let cool slightly before slicing. This bread is best enjoyed warm, straight from the pan.

I always try to time it so the focaccia finishes baking just as I’m plating up the rest of dinner. It’s like a little reward for surviving the day and feeding my family something homemade and hearty.