Skillet Same-Day Focaccia

1. Combine flour, yeast, salt, and sugar in a bowl.
2. Add water and olive oil. Mix until no dry flour remains. The dough will be very sticky.
3. Cover and rest 15 minutes.
4. Perform 2 to 3 rounds of stretch-and-folds every 15 minutes.
5. Cover and let rise until doubled, about 1½ to 2 hours.
6. Add olive oil to your 6” skillet and transfer the dough to the pan.
7. Gently stretch it toward the edges. Let rest 15 minutes if it resists.
8. Cover and proof 45 to 60 minutes until very puffy.
9. Drizzle with olive oil and dimple aggressively.
10. Top with flaky salt, rosemary, onions, tomatoes, or whatever sounds good.
11. Bake at 450°F for 18 to 22 minutes until deeply golden and crisp around the edges.
12. Let cool 10 minutes before slicing.