Foccacia

Recipe adapted from Williams-Sonoma's "Essentials of Baking"


2 1/2 teaspoons active dry yeast
1 cup warm water
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
2 1/2 cup all-purpose flour
1 teaspoon fine sea salt
1/2 teaspoon course sea salt (optional)


1.  In the bowl of a stand mixer, dissolve the yeast in warm water and let stand until foamy.  Add sugar, olive oil, flour, and fine sea salt.  Attach the dough hook and knead on low speed until the dough is smooth and elastic, 5-7 minutes.


2.  Remove the dough from the bowl, transfer it to a slightly oiled bowl and cover the bowl with plastic wrap.  Let the dough rise until it doubles in bulk, about 1 to 1 1/2 hours.


3.  Oil a sheet pan with olive oil.  Turn the dough out into the pan.  Press the dough evenly into the pan.  Cover the pan loosely with a dry kitchen towel.  Let the dough rise until it doubles in size, about 1 hour.


4.  Position a rack in the lower third of the oven and preheat to 450F.  Dimple the dough by pressing your fingertips all the way into it at 1-inch intervals over the entire surface.  Sprinkle it with the course salt, if desired.


5.  Bake the focaccia until golden brown, about 15 to 20 minutes.  Transfer to a wire rack and let cool in the pan.  Cut it in to squares and serve warm or at room temperature.  


I also sprinkled some rosemary on top.  The focaccia turned out to be a bit dry (crunchy)... I may reduce the baking time to 12 minutes.