Focaccia

Ingredients:

1 3/4 cups warm water ..

1 package active dry yeast  (25mL)

1 tablespoon sugar

5 cups all-purpose flour, plus additional for kneading

1 teaspoon kosher salt, plus coarse sea salt, for sprinkling

1 cup oil, divided

Method:

   Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic,

       In the bowl of a mixer fitted with a dough hook, combine the flour, salt, 1/2 oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

         Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

        Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in the oven (140F) until the dough has doubled in size, at least 1 hour.

          Coat a jelly roll pan with the remaining 1/4 cup oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).

          Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough back in the oven until it has doubled in size, about 20min.

       preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse 

sea salt and lightly drizzle a little oil on top. Bake the 

dough until the top of the loaf is golden brown, about 15-20 

minutes. Remove the focaccia from the oven and let it cool 

before cutting and serving.