Homemade Focaccia

Ingredients

• 1½ cups warm water (105° to 115°F)
• 1 package active dry yeast
• 1 teaspoon sugar
• 5 tablespoons extra-virgin olive oil
• 1½ teaspoons table salt
• 3 cups all-purpose flour or 3½ cups bread flour
• 1 teaspoon kosher salt or coarse sea salt

Instructions

1. 1Combine 1/2 cup of the warm water, yeast, and sugar in a large bowl and stir to dissolve. Let the mixture stand for about 5 minutes until it becomes foamy. Stir in the remaining 1 cup of warm water, 2 tablespoons of the olive oil, table salt, and flour until well combined.
2. 2Turn the dough out onto a floured surface and knead for about 7 minutes until it is smooth and elastic. The dough will feel soft, but resist the urge to add more flour.
3. 3Shape the kneaded dough into a ball. Place it in a large, greased bowl and turn the dough over once to coat the top with oil. Cover the bowl loosely with plastic wrap and let it rest in a warm spot (80 to 85 degrees F) for about 1 hour until it doubles in size.
4. 4Lightly oil a 15.5 by 10.5-inch jelly-roll pan. Punch down the risen dough and pat it evenly into the prepared pan. Cover it loosely with plastic wrap and let it rise again in a warm place for about 45 minutes until doubled.
5. 5Press your fingertips into the dough to make deep indentations about 1 inch apart across the entire surface, reaching almost to the bottom of the pan.
6. 6Drizzle the remaining 3 tablespoons of olive oil over the top and sprinkle evenly with the kosher salt. Cover loosely with plastic wrap and let the dough rise in a warm place for a final 45 minutes until doubled.
7. 7Preheat your oven to 450 degrees F. Bake the bread on the lowest oven rack for about 18 minutes until the bottom is crusty and the top turns lightly brown. Transfer the baked bread to a wire rack to cool completely before slicing.

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