- 2 1/4 teaspoons dry yeast or 1 packet
- 1 tablespoon sugar
- 1 3/4 cups warm water
- 5 cups all-purpose flour
- 1 tablespoon salt
- 3/4 cup extra virgin olive oil, divided
Mix yeast, sugar and warm water together into a mixer bowl.
Let mixture set for 15 minutes in a warm place.
Add flour, salt and 1/2 cup olive oil to bowl.
Using a dough hook knead for 5 minutes on medium speed.
Remove from bowl onto lightly floured work surface.
Knead by hand two to three times, shaping into a ball.
Place in a lightly greased bowl, cover and let rise until double in bulk, at least 1 hour.
Grease a sheet pan with remaining olive oil.
Place dough onto sheet pan, pressing it to fit pan.
Turn dough over to coat with oil.
With fingers poke holes all over dough's surface, pressing completely through dough.
This will give it the dimpled look of focaccia.
Let rise in a warm place until doubled in bulk or about 1 hour.
Bake in a preheated 425-degree oven for 25 minutes or until golden brown.