In a small bowl or glass measuring cup, heat water to temperature, add sugar and yeast, stir and let set in a warm location for 10-15 minutes or until it’s frothy (this is “blooming” the yeast). Meanwhile, in large mixing bowl, combine flour and salt. Incorporate add-ins (see below) at this point if including. When yeast mixture is fully bloomed and frothy, add to flour and mix with a spoon. The mixture will be dry at first. Begin adding warm water, 1 tablespoon at a time until all ingredients are moist and holding together. All the flour should be fully incorporated with 6-8 tablespoons of water.
Sprinkle countertop with a light dusting of flour, and turn dough out onto countertop. Kneed by hand 1-2 minutes until the dough begins to feel soft and smooth, and it’s formed to a ball. Lightly oil the mixing bowl with olive oil, turn the dough ball in the oil to coat completely. Cover bowl with a clean dish towel, place bowl in a warm location, and let the dough to rise to double in size, 30-45 minutes. Preheat oven to 475*.
When dough has doubled in size, punch down and knead once more on a floured surface. Press out to rectangle shape on a lightly oiled cookie sheet, jelly roll pan or baking stone. When shaped, press finger dimples into the dough and lightly brush the dough with olive oil. If making a savory dough, you can tuck fresh rosemary leaves into each dimple.
Bake 10 minutes. Remove from oven and immediately slide the focaccia onto a bread board or cooling rack.