Dimpling Focaccia

Focaccia dough is wet, around 80 percent water to flour. Pour plenty of olive oil into a sheet pan, put the dough in, and let it relax 20 minutes. Stretch it gently to the corners. Once it has risen and is full of bubbles, oil your fingers and press straight down all over, right to the bottom of the pan, making deep dimples. Drizzle more oil and a little brine of salt and water so it pools in the dimples. Add rosemary, olives or sliced tomatoes. Bake at 230°C until deep golden, about 20 minutes.