In a mixing bowl, combine 1 cup of warm water with 2 teaspoons of active dry yeast. Allow this mixture to sit for about 5-10 minutes until it becomes frothy.

Add 4 cups of all-purpose flour, 2 teaspoons of salt, and 1/4 cup of olive oil to the yeast mixture. Stir until all the ingredients come together to form a soft dough.

Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Place the kneaded dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm area for 1-2 hours, or until it has doubled in size.

Gently punch down the dough and shape it into a rectangle. Place it on a greased baking sheet, create dimples across the surface, and drizzle with olive oil. Cover and let it rise for another 30-45 minutes.

Preheat your oven to 425°F (220°C). Once ready, bake the focaccia for 25 minutes or until it reaches a golden-brown hue.

Remove the focaccia from the oven and allow it to cool slightly before cutting into squares or slices.