Pour bread flour in bowl of mixer.

Add yeast to one side of flour and salt to the other side.

Drizzle olive oil over top.

With mixer on low, mix ingredients together.

Add 300ml or 1 cup of the water and continue to mix on low until combined.

Slowly add the remaining water and knead with mixer up to ten minutes until dough resembles a shiny ball.

Place the dough onto an oiled counter or board and knead by hand for a minute or two until dough is a nice soft ball.

Place the dough in an oiled bowl and cover bowl with plastic wrap.

Let dough rest in a warm room (not over radiator or in oven) for one hour until dough doubles in size. This is the first proof.

Add flour, salt, yeast and olive oil to a large mixing bowl as per above, being careful not to pour salt on top of the yeast.

Mix ingredients with hands until well combined.

Add 300ml (or 1 cup) of the water and start to knead with your hands until all of the water is incorporated.

Slowly add the remaining water and continue to knead for about 5-6 minutes. (See video) This will be a soft sticky dough.

When the dough is nice and stretchy, tip it on to the oiled counter or oiled board.

Continue to knead for about another 5 minutes until you have a soft shiny ball.

Place dough into a large oiled bowl or container and cover with plastic wrap.

Let dough rest in a warm room (not over radiator or in oven) for one hour until dough doubles in size. This is the first proof.

Add olive oil to large cast iron pan over medium heat.

Sauté onion, trying to keep rings intact (looks prettier on focaccia if you can do so), for about 5-7 minutes util stqarting to color. Remove from pan to a plate and set aside.

Sauté asparagus for 2-3 minutes until bright green. Remove to plate and set aside.

Lightly oil fresh herbs in your hands. (this keeps them from burning in oven) Set aside.

Prepare a large sheet pan by rubbing surface with oilve oil.

Pour a little olive oil on your counter top or board.

Tip the now doubled in size dough onto the oiled countertop.

Knead and stretch the dough for a minute or two.

Place dough into prepared pan, gently pushing dough to sides and corners and pressing down into it with your fingertips.

Add prepared veggies and herbs by pressing them onto the top of the focaccia.

Let focaccia rest for another hour. You do not need to cover it this time. This is the second proof.

Preheat oven to 425°F. Set oven rack to middle.

After the second proof, drizzle a little olive oil over the top of the focaccia and sprinkle with kosher salt.

Bake for about 25 minutes until dark gloden brown.

Let cool a bit before eating!