Dissolve the yeast in a little warm water and mix it with the flour.

Add the kefir and salt, then knead the dough. Let it rest for 2 hours at room temperature.

Gently spread the dough onto a baking sheet lined with parchment paper.

Dimple the dough with your fingers, then add your desired toppings. Be sure to generously brush the focaccia with olive oil and sprinkle with coarse salt.

Bake for 40 minutes in a preheated oven at 400°F (200°C).