Focaccia

By Taraespo

Ingredients

• 1 3/4 cups warm water
• 1 pkg active dry yeast
• 1 T sugar
• 5 cups flour, plus additional for kneading
• 1 T. kosher salt, plus coarse salt sea salt for sprinkling
• 1 c. EVOO, divided

Preparation

Step 1

Combine water, yeast and sugar in small bowl and put in warm place to activate, about 15 minutes.

In Kitchen Aid with dough hook combine the flour, 1 T. salt, 1/2 cup olive oil and yeast mixture on low speed. Once the dough has come together continue to knead for 5-6 minutes on medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky. Transfer the dough to a clean lightly floured surface and knead by hand several times. Coat the inside of the mixer bowl lightly with olive oil and return dough, cover and put in a warm place until doubled in size, at least an hour.

Coat the large cast iron skillet or jelly roll pan with 1/2 cup of olive oil. (This might seem excessive, but focaccia is an oily crusted bread.) Put the dough into the skillet or pan pressing it out to fit the size of the pan. Turn the dough over to coat the other side with 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 to make the craggy holes. If you don't go all the way through it will be smooth when done baking.

Put the dough in a warm place until has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425. Liberally sprinkle the top of the focaccia with coarse sea salt and lightly drizzle with a little more olive oil on top. Bake until the top is golden brown, about 25 to 30 minutes. Remove from the oven and let it cool before cutting.