Ingredients

• 1 ¾ cup warm water, 105°
• 2 ¼ teaspoons active dry yeast
• 1 tablespoon sugar
• 4 ⅓ cup all-purpose flour, plus ¼ cup or so for kneading
• ⅓ cup olive oil, plus ½ cup for the pan
• 1 tablespoon kosher salt
• Flaked sea salt
• ⅓ cup water
• 2 teaspoons kosher or sea salt

Instructions

Proof #1

1. In a large mixing bowl, add the warm water and sprinkle over the yeast. Stir lightly. Add the sugar and let side until bubbly for about five minutes.
2. Layer the flour, olive oil and salt in that order. [see note below]
3. Mix by hand with a wooden spoon or by machine (with a paddle attachment) until all the flour is mixed together. The dough will come away from the sides of the bowl in the mixer.
4. Turn the dough out to a floured surface. The dough will be very wet which is fine. Knead it together for about 4-5 minutes until the dough is fairly smooth. Flour the dough as needed with the extra ¼ cup of flour.
5. Pour the dough into a mixing bowl wiped with a little drizzle of olive oil turning over to coat the underside.
6. Cover with plastic wrap or a clean dish towel and place into an unheated oven or warm place to rise for up to 3 hours until doubled in size. [see note below]

Proof #2

1. Preheat the oven to 425°.
2. Pour ½ cup of olive oil into a large sheet pan that measures approximately 12″ x 17″. Tilt the pan to evenly distribute the oil.
3. Mix the water and salt together in a small bowl and set aside.
4. After the first proofing, pour the dough into the oil-lined pan and using your fingers spread out to the sides of the pan. This might take a little effort. If it keeps springing back, let it rest for a bit and get comfy. It’ll eventually go where it’s supposed to with your encouragement!
5. Angle your fingers like you’re typing on keyboard into the dough making small holes through to the pan. Don’t worry – this will create the classic focaccia dimples and as the bread proofs the second time.
6. Pour the salt water brine over the dough filling the holes. Let the dough sit for 45 minutes with the brine on it. 
7. Bake in a preheated 425° oven for 25-30 minutes until crispy and fluffy.
8. Cool for a few minutes before slicing. Sprinkle with additional flaky salt if desired. Serve at room temperature.