In a medium bowl, add the yeast and warm water and stir. Set aside for 5 minutes.

Once yeast is ready, add the flour and salt to the bowl and stir until the dough starts forming. It will be a sticky, shaggy dough.

Use a rubber scraper to fold the dough over itself about 15 times. The dough should start gaining more stretch through this process.

Cover the bowl with a towel and set in a warm place to rise for one hour.

Oil and flour a bread pan. To do this, I always use either butter or vegetable shortening and coat the pan well, then sprinkle a small amount of flour into the pan and shake around until all edges are coated well. Dump the remaining flour out and your pan is ready.

Once the dough is doubled in size, scrape it out and place it into the prepared bread pan. Use your fingers to stretch the dough to cover the entire pan.

Cover the bread pan with a towel and let rise for another 30 to 45 minutes, until it starts getting puffy.

While the dough is rising and only has a few minutes left, start preheating your oven to 425 degrees F.

Add a roasting pan with about an inch of water onto the bottom rack of the oven. The steam will allow the focaccia to rise well and become fluffy.

Once the dough is completely ready, drizzle olive oil over the top of the puffy dough in the bread pan. Drizzle some olive oil onto your fingers and then proceed to poke dimples into the focaccia dough.

Bake for 8 minutes and then remove the roasting pan with the water. Then bake for another 4 to 8 minutes or until the top of the focaccia is golden brown.

Remove from the oven and let it cool for 10 minutes before slicing and dipping in your favorite olive oil and balsamic vinegar. Enjoy!