Focaccia

Ingredients:

217.5 ml warm water

12.5 ml active dry yeast

7.5 ml sugar

625 ml all purpose flour (plus more for kneading)

2.5 ml kosher salt (plus coarse sea salt, for sprinkling)

12.5 ml oil (divided)

1. Combine the warm water, yeast, and sugar in a small bowl. Put bowl in warm, not hot or cool, place until the yeast in bubbling and aromatic. 
2.       In the bowl of a mixer fitted with a dough hook, combine flour, salt, and half oil and yeast mixture on low speed. Once the dough has come together, continue to knead for 5-6 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.
   
   
   3.    Transfer the dough to a clean, lightly floured surface, then knead it by hand (1-2 times) again give it another sprinkle of flour if the dough is really sticky and tacky.
   4.    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 the oven (140 F) until the dough has doubled in size, at least 1 hour.
   .
   5.    Coat a jelly roll pan with the remaining ¼ cup oil.
   
   
   6.    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 olive oil. Continue to stretch out 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 dough back in the oven until it has doubled in size about 20 minutes.
   
   
   7.    Preheat oven to 425 degrees F.