Focaccia Bread - water

Method

• combine warm water with sugar and yeast.
• Put bowl in a warm place until the yeast is bubbling and aromatic at least 15 minutes.
• In bowl of mixer with a dough hook, combine flour, salt, 1/2 cup of the olive oil and the yeast mixture on low speed until the dough has come together.
• Continue to knead the dough 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.
• Knead the dough by hand on a floured surface 1-2 times.
• Give it another sprinkle of flour if the dough is sticky.
• Coat the inside of the mixing bowl with olive oil and put the dough in it.
• Cover with plastic.
• Place in a warm place until doubled in size.
• Coat the bottom of a jelly roll pan with the other 1/2 cup of olive oil.
• Put the dough in the pan and press with your fingers to fit the pan.
• As you are doing this spread your fingers out to make holes in the dough all the way to the pan.
• The more hole the better the texture and appearance.
• Let the dough double in size again in a warm place about 1 hour.
• while the dough is rising a 2nd time, preheat the oven to 425. liberally sprinkle the dough with some coarse sea salt and lightly drizzle with more olive oil.
• Bake until the top is golden brown about 25-30 minutes.
• Let the bread cool before cutting it.