Focaccia has a reputation for being fussy. It is not. It is a bread that wants to be left alone for most of a day and then flooded with olive oil. If you can pour, you can make it.

The only rule: more oil than feels right

Sizzle goes in the dough, over the dough, and into the pan. When your fingers dimple the surface, the oil should pool. That pooling is not excess — it is the recipe working.

Bake it hot, let it cool for exactly as long as you can stand, and finish with flaky salt and one last thread of oil while it is still warm. The crust will crackle. The crumb will not last until dinner.