Wake up the yeast. Mix warm water, sugar, and yeast in a bowl. Let it sit for about 5–10 minutes until foamy. If it doesn’t foam, your yeast is ghosting you—start over.

Mix the dough. Add flour, salt, and olive oil to the yeast mixture. Stir until it turns into a sticky, shaggy dough. It should look messy but hopeful.

Let it rise. Cover the bowl and let the dough rise for about 1 hour, or until doubled. Warm spot helps. Cold kitchen? Give it time and encouragement.

Prep the pan. Drizzle olive oil generously into a baking pan. Transfer the dough in and gently stretch it toward the edges. No rolling pin needed—hands only.

Dimple like you mean it. Oil your fingers and press deep dimples all over the dough. This is oddly satisfying. Don’t be shy—focaccia loves drama.

Top it off. Sprinkle scallions and sesame seeds evenly. Add flaky salt if you’re feeling fancy. Drizzle more olive oil because… obviously.

Second rise. Let it rest another 20–30 minutes. This step gives you that airy, pillowy texture. Worth it.

Bake. Bake at 425°F (220°C) for 20–25 minutes until golden and crisp on top. Your kitchen will smell unreal.

Cool (a little). Let it cool just enough so you don’t burn your mouth. Then tear in.