In a large bowl, combine yeast, flour, and salt. Stir well to combine. In a separate bowl, combine water and oil. Add to the flour mixture, stirring as you go.
When the dough has come together, turn it out onto a lightly floured surface and cover with a dry dish cloth. Let it rest for 5-10 minutes.
After the rest, dust with flour and knead the dough for 3-5 minutes until it has a smooth texture. Round it into a ball.
Place the dough in a well-oiled pan (8-9’’ diameter with 1 ½’’ sides). Turn the dough to coat with oil. Cover with a cloth and let rise in a warm place until it’s doubled in volume, about 30-40 minutes.
Heat the oven to 475 degrees F.
Press out the dough with your fingertips, spreading it out as you go so it covers the entire pan. Cover again and let rise for 30-40 minutes in a warm place.
Using your fingertips, make dimples in the dough. Brush the dough with olive oil, sprinkle with salt, and add your choice of spices and veggies. A standard is rosemary, small tomato slices, and parmesan cheese, but use combinations to your taste.
Bake focaccia for 14-18 minutes, depending on desired crispness.