Focaccia

This bread’s wonderfully chewy texture and fine crumb are the result of three risings.

11⁄2 cups warm water
1 package active dry yeast
1 teaspoon sugar
3 1/2 tablespoons extra-virgin olive oil
11⁄2 teaspoons table salt
33⁄4 cups all-purpose flour
1 teaspoon coarse sea saltMix 1⁄2 cup warm water, yeast & sugar; stir to dissolve. Let stand until foamy, about
5 minutes. Add remaining 1 cup warm water, 2 tablespoons oil, salt & flour; stir to combine. Knead until smooth and elastic, about 7 minutes. Dough will be soft; do not add more flour. Shape dough into ball; place in a greased large bowl, turning dough to grease top. Cover bowl loosely with plastic wrap and let stand in warm place until doubled in volume, about 1 hour. Lightly oil 151⁄2" by 101⁄2" jelly-roll pan. Punch down dough and pat into prepared pan. Cover loosely with plastic wrap and let rise in warm place until doubled, about 45 minutes. With fingertips, make deep indentations, 1 inch apart, over entire surface of dough, almost to bottom of
pan. Drizzle with remaining 3 tablespoons oil; sprinkle with salt. Cover loosely with plastic wrap; let rise in warm place until doubled, about 45 minutes. Arrange thick slices of tomatoes, onion, Pepper, olives, garlic. Sprinkle 2 tablespoons chopped fresh sage or 1 tablespoon chopped fresh Rosemary Preheat oven to 230°C. Bake Focaccia on lowest oven rack until bottom is crusty and top is lightly browned, about 18 minutes. Transfer Focaccia to wire rack to cool. Makes 12 servings.