Basic Focaccia
1 1/2 c. room-temperature water
1 packet active dry yeast
1 c. + 3 c. AP flour, plus extra for dusting the board
4 tbsp. extra virgin olive oil, plus extra for coating the dough
2 tsp. table salt
1 tsp. coarse/gray salt

First, make the sponge. In the bowl of a stand mixer, dissolve the yeast into the water. Stir in one cup of the flour with a whisk until the mixture is smooth:


Cover and let rise until the sponge is thick and bubbly and double in size, about three hours:


Add the remaining three cups of flour, the olive oil and the table salt:


Mix and knead with the dough hook until the dough is smooth and elastic, about 10 minutes:


Transfer the dough to a large bowl that you’ve lightly greased; turn the dough ball around to coat it with the oil. Cover with plastic wrap and let rise another 45 minutes:


Fold the dough over on itself, working around the ball and lifting the edge up and over the middle. Re-cover and let rest for 15 more minutes:


Flour a work surface liberally and dump out the dough. Pres it gently into a large rectangle of about 10×15 inches.:


Meanwhile, liberally coat a half-sheet pan with olive oil. Gently transfer the dough to the sheet pan. Cover again, and let sit for another 45 minutes.

Use your fingertips to make dimples and crags in the dough, drizzle it with more olive oil and sprinkle it with the coarse salt. Preheat the over to 400:


Bake for about 40 minutes, until the crust is golden brown and the bread sounds hollow when tapped. Cool on a wire rack. Slice and devour: