Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large bowl, combine the lukewarm water, yeast and olive oil. Whisk until combined.

Add the salt and bread flour and use a wooden spoon mix until well combined. Scrape down the sides of the bowl and cover with plastic wrap, letting sit at room temperature for 30 minutes.

Take one side of the dough, stretch and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold bringing the dough to the opposite side of the bowl. Rotate the bowl one quarter and repeat another 3 times. Cover and let the dough sit for another 30 minutes.

Repeat the stretch and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold process 3 more times, with 30 minute intervals between. On the last stretch and fold, add the sundried tomatoes into the dough. Add 3 to 4 tablespoons of olive oil to the bottom of the 9×13 inch pan and brush around. Place the dough into the prepared pan. Cover and allow to proof for 30 minutes in a warm place.

Preheat the oven to 400°F. Uncover the dough and drizzle 3 to 4 more tablespoons of olive oil over the top, then use your fingers to create a series of small dimples across it.

Bake the focaccia for 20 – 25 minutes until the top is golden brown. Remove from the oven and wait at least 10 to 15 minutes before slicing.