1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and dry active yeast. Use a fork or whisk to combine. Add the olive oil, flour and salt to the bowl. Mix on low speed for 2 minutes until the dough comes together. Stop the mixer, and scrape down the sides with a rubber spatula. Place a kitchen towel over the bowl, and let the dough rest for 5 minutes. Continue on medium speed, until the dough forms a ball and comes away from the sides, then mix for another 2-3 minutes. Add the 1 cup of grated Kerrygold Skellig Cheese. Mix for another 1 minute until incorporated.
  2. The dough should be smooth at this point. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 1 1/2 hours or until nearly doubled in volume.
  3. Prepare an 9″ x 13″ baking pan. Drizzle 1-2 teaspoons of olive in the bottom of the pan, and use your fingers or a pastry brush to coat the bottom and sides of the pan completely, set aside.
  4. Pour the dough out into the prepared baking pan. Use your hands to stretch the dough out into a rectangle-ish shape to fit the pan, and use your fingers to stretch it out, making sure to get into the corners.
  5. Cover with a clean kitchen towel, and let proof at room temperature for 40-45 minutes until the dough is puffy, and slightly jiggly. Preheat the oven to 450 degrees F.
  6. Drizzle another 2 teaspoons of olive oil on top of the dough. Use your fingers to dimple the surface of the dough really well for that signature focaccia look.
  7.  Arrange the fresh vegetables on top of the focaccia dough. Sprinkle the flakey sea salt all over. Bake for 35-40 minutes until the top is deeply golden brown. Allow to cool slightly, then enjoy!

Recipe by Lion’s Bread.