Combine one cup of water with yeast, and sugar and mix to combine. Set aside for about 5 minutes or until the mixture is foamy. I use a candy or meat thermometer to determine water temperature is about 110 degrees before adding the yeast.
Place the water yeast mixture into the bowl of a stand or Ankarsrum mixer fitted with dough hook and scraper. Dough can also be made by hand using a large bowl and your hands.
Add 1 cup flour to the yeast mixture and mix on low until combined
Add remaining water, olive oil, salt, and half of the remaining flour. Mix on low until well combined.
Continue adding flour while mixing on low until the dough pulls away from the sides of the bowl. If the dough is sticky, add more flour 1 tablespoon at a time until it comes together. This dough is very soft and tender to the touch.
Keep mixing in the bowl to develop the gluten. The dough is ready when it bounces back from pressing.
Dough can also be finished on a floured surface. Knead for 3-5 minutes or until the dough bounces back.
Oil a large bowl with a Tablespoon of oil and place the dough inside. Turn the dough a couple of times to oil the entire ball. Cover with a clean dish towel or plastic wrap and let it rise in a warm place for 1-2 hours or until doubled in size.
Pour enough oil into two 12"X17" sheet pans (Or similar size pan. I prefer pizza baking stones) so there is a thin layer of oil covering the enter bottom of the pan.
Put some olive oil on your hands to prevent sticking and then pull the focaccia dough out of the bowl. Divide the dough into two equal portions. Lay one of the sections into a pan and begin stretching the dough to fit the form of the pan. If it starts to shrink, walk away for a few minutes to allow the gluten to relax before trying again.
Cover the stretched dough with plastic wrap and place in the refrigerator for 25 minutes or overnight. The longer the dough rest, the better the flavor
While to dough is resting prepare all your herbs, fruits, and vegetables. If you like, you can practice designs using a large cutting board then transfer them to the stretched dough before baking.
When ready to bake the focaccia remove the dough from the refrigerator and allow it to rest at room temperature for 30 minutes.
Dimple the surface with oiled fingers to create divots for oil to collect
Drizzle a good amount of olive oil onto the top of the dough. Sprinkle with flaky salt
Allow the dough to rest again for 15-30 minutes then decorate the top any way you like with your chosen herbs, fruits and veggies.
Brush all the herbs, herb flowers and veggies with more oil to prevent burning
Bake in 450F. oven for 20-25 minutes or until focaccia is beautiful golden color
This bread is best enjoyed the day of baking. Leftovers can be refrigerated and reheated at 350F. 5-10 minutes.
