Focaccia - water

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, at least 15 minutes.
• In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive 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 a warm place until the dough has doubled in size, at least 1 hour.
• Coat a jelly roll pan with the remaining 1/2 cup olive 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 in the warm place until it has doubled in size, about 1 hour.
• While the dough is rising a second time, 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 25 to 30 minutes.
• Remove the focaccia from the oven and let it cool before cutting and serving.
• Oh baby!