Focaccia x3

 Our favorite focaccia! Really good dipped in olive oil or as a thick crust pizza. 

1 package active dry yeast

2 1/2 c plus 1-2 T. Warm water

2T. Olive oil

7 1/2 c flour

1 T. Sea salt

Mix yeast and water. Let sit 10 minutes. Add olive oil. Add flour and salt and knead. 8-10 minutes. 

First rise-cover with plastic and rise 1 1/2 Hours until doubled.

For second rise- Cut into 3 pieces (120 degrees Y shape) roll into a 9 or 10 inch circle for pie or cake plate or divide into half for two 10 1/2 x 15 1/2 inch rectangle pans. Cover with damp towels or plastic wrap. Rise 30 minutes. 

For third rise- dimple the dough with your fingertips. Let rise 2 hours. 

Toppings- olive oil and Parm or tomato paste or sauce and mozzarella or olive oil and sea salt.

Bake at 400. Place a baking tray with ice below on a rack below the focaccia. Bake 20-25 minutes. Do not refrigerate dough.