Focaccia - flour

Method

• In a large bowl combine the flour, yeast and salt.
• Using a wooden spoon, stir to mix well.
• Add the 3 tbs olive oil.
• While stirring, add the warm water until all of the flour absorbs and a dough forms.
• You may need more or less of the water.
• No biggie.
• Gather dough into a ball and transfer to a floured work surface.
• Knead until soft and elastic, not sticky.
• Probably 10 min or so.
• Place dough in a lightly oiled and warmed bowl, turning several times to coat it with oil.
• Cover with plastic wrap and let rise in a warm place till doubles, around 45-75 minutes.
• Position rack on lower part of oven and preheat to 400 degrees.
• Brush a 10x15 baking pan with olive oil and set aside.
• Punch down dough and transfer to foured surface.
• Knead a few times and let rise for 5 minutes.
• With palms form into a rectangle about 4x8 inches.
• Transfer into pan.
• Stretch and pat the dought to fit pan completely end evenly.
• Cover with plastic wrap and let rise about 1 inch (30 min or so).
• Using fingertips, make'dimple' indentations in the dough about 2 inches apart.
• Brush surface with olive oil and sprinkle with sea salt.
• Bake til golden brown, about 30-40 minutes.
• Let cool for a few minutes, cut into squares and serve warm.
• Before baking, you can also add roasted red peppers.
• It's absolutely delicious.