Focaccia Charcuterie Board

Focaccia is a quick, flavorful bread that you can serve at dinner as a side, a sandwich, or as a base for toppings. It's a small batch recipe that goes together very quickly, in two hours.
Today, we are going to make a base for a charcuterie board from the focaccia using oven-safe ramekins.
This recipe is adapted from Venison for Dinner.

For the focaccia:
1 cup warm water
4 1/2 teaspoons active dry yeast
1 teaspoon sugar
2 cups all-purpose flour
1 teaspoon sea salt
2 ½ tablespoon olive oil
Coarse salt for sprinkling on top
Fresh herbs for garnish on top

Mix the flour and salt in a big bowl.
Stir the yeast and water together in a separate bowl/measuring cup/jar.
Mix the two together just until there are no dry spots left in the flour and it’s well combined; no need to mix it forever.
Cover with a wet tea towel, and let sit for 2-10 hours. If you’re going for just 2 hours, make sure it’s in a warm place.
Line a baking pan with parchment paper and pour 1 ½ tablespoons of olive oil onto it.
Gently dump the dough onto the pan, flip it to coat in oil, and then let it rest 20 minutes.
Preheat the oven to 450°F while it rests.
Oil your fingers from some excess oil on the pan, and press the dough out to fit the pan.
Drizzle the remaining 1 tablespoon olive oil on and dimple the dough all over with your fingers. (Wash your hands!) Then sprinkle the top liberally with salt and if you have it, fresh rosemary, otherwise whatever dried herb you have on hand, such as an Italian herb mix (just make sure it’s just dried herbs and not additional salt).
Bake for 25-30 minutes, flipping it around halfway so it bakes evenly. Serve right away!
Focaccia doesn’t keep well because the dough doesn’t have sugar or fat in it. It will toast and be good the next day, but it's best to eat fresh.
Enjoy it with a plate of a bit of olive oil and balsamic vinegar, and fresh black pepper on top. Go easy on the olive oil, it doesn’t take much and it will overtake the balsamic vinegar easily.

To make the focaccia into a charcuterie board:
Once the dough is stretched to fit the pan, make holes and fit the oven-safe ramekins into the dough spacing them in a random manner (oil the bottoms of the ramekins first). Cover the pan with plastic wrap and let it rise for another 30 minutes. Then proceed with the recipe.
Before baking, put a little water in each ramekin.
Bake for 25 minutes and remove the ramekins. Bake another 10 minutes or until top is browned.
Remove the focaccia from the oven and transfer it to a wire rack to cool. Remove the ramekins right away using a knife if necessary.
When you are ready to serve, fill the spaces with cheese, salami, pepperoni, ramekins with pesto or jam or flavored butter, etc.