This is a great basic recipe that can be adapted with herbs you have on hand. We like it with rosemary.
- 1 3/4 C warm water
- 1 package active dry yeast
- 1 T sugar
- 5 C all-purpose flour, plus additional for kneading
- 1 T kosher salt, plus coarse sea salt, for sprinkling
- 1 C extra-virgin olive oil, divided
- 1/4 fresh minced rosemary
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, add the rosemary, 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.
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.
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 more olive 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.