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This recipe shows how to make a soft, airy focaccia with large bubbles and a crispy crust, using a simple no‑knead dough. The dough is made from flour, water, yeast, honey, salt, and olive oil, then left to rise for an hour with three stretch‑fold cycles every 30 minutes. After the final fold, the dough is transferred to a greased baking sheet, shaped, and allowed to rise again. A quick tomato sauce is prepared by sautéing garlic, adding tomato sauce, oregano, parsley, basil, and salt. The dough is brushed with olive oil, scored, and topped with sauce, cheese, and optional meats. It is baked at 230 °C (450 °F) until the crust is golden and bubbly. Tips for big bubbles include using high‑protein flour, high hydration, proper stretch‑fold technique, ample resting time, and baking at high temperature.