4270 cal/recipe

Ingredients

• 1 3/4 c (415 g) warm water
• 1 tbsp active dry yeast
• 1 tbsp white sugar
• 5 c (640 g) all-purpose flour, plus additional for kneading
• 1 tbsp salt
• 1 c extra-virgin olive oil, divided
• Coarse sea salt, for sprinkling

Directions

• Combine the warm water, yeast and sugar in a small bowl.
• Rest the bowl in a warm place until the yeast is bubbling and aromatic, about 15 minutes.
• Using a stand mixer and dough hook, combine the flour, salt, 1/2 cup olive oil, and yeast mixture on low speed.
• Once the dough has come together, knead for a further 5 to 6 minutes on medium speed until it becomes smooth and soft.
  • Add a few sprinkles of flour if the dough is really sticky and tacky.
• Transfer the dough to a clean, lightly floured surface.
• Oil your hands, and then knead by hand a few times.
• Lightly coat the inside of the mixer bowl with olive oil and return the dough to the bowl.
• Cover the bowl with plastic wrap and place in a warm place until the dough has doubled in size, about an 1 hour.
• Coat an 11-inch by 15-inch pan with the remaining 1/2 cup olive oil.
• Transfer the dough to the pan.
• Oil your hands and press the dough out to fill the pan.
• Turn the dough over to coat the other side with oil.
• As you stretch the dough, poke your fingers all the way through the dough throughout the entire shape. *This technique creates the characteristic craggy crust of focaccia. Without these holes, the finished loaf will be very smooth.
• Cover the pan with plastic wrap and proof the dough in a warm place until it has doubled in size, about 1 hour.
• Preheat the oven to 425 degrees F.
• Liberally sprinkle the top of the focaccia with coarse sea salt.
• Bake the pan of 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.