Focaccia bread is a wonderful thing to make in summer. Top it with your favorite herbs and you’ve got a light accompaniment to any meal you might make on the grill. Save some grilled vegetables for sandwiches the next day.
In a bowl, mix:
3 cups bread flour
1/2 tsp. salt
1/2 tsp. sugar
2 1/4 tsp. active dry yeast
Add to the bowl:
1 cup plus 2 tbls. water
1 tbls. olive oil
Stir by hand with a wooden spoon or mix by machine. Either way, mix and then knead until the dough is smooth, about 5 minutes.
Cover with plastic wrap. Set aside to rise in a warm place for 30-60 minutes.
Drizzle olive oil onto a baking sheet and use fingers to spread it out. With oiled fingers, take the risen dough and gently spread it on the pan. Dimple the dough with your fingertips. Sprinkle with kosher salt, pepper, and fresh herbs. Paint with a little more olive oil. (At this point, your bread can be held in the refrigerator without too much harm. It is, after all, a flatbread.)
Bake at 400F for 30 minutes. Best served hot and crispy.
Small Potatoes 
Missing step about proofing yeast
I don’t proof the yeast. I just mix it in with the flour.
I did make it that way and it came out “cracker” like. It tasted great but not very bread like. I used active dry yeast, and when I rested it to rise a half hour or so it did not rise.