Focaccia Bread

Directions

• Start by making the dough: Whisk half of the water, 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Allow to bloom for 5 minutes (bubbles should appear).
• Add the remaining water, olive oil, salt, and 1 cup flour. Beat on low speed for 20 seconds, then add 3 and 1/2 cups more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup of flour. Flip the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. If the dough is too sticky as you knead, add more flour 1 tablespoon at a time. The dough should still feel a little soft, but shouldn’t stick your hands. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2-3 hours or until double in size. Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
• Generously grease a 12×17 inch baking pan (with at least 1 inch tall sides) with 2 Tablespoons of olive oil. This is the base layer of the bread, so be generous with the oil.
• When the dough is ready, punch it down to release any air bubbles. Place it on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don’t tear the dough. If it’s shrinking, cover it with a clean towel and let it rest for 5-10 minutes before continuing.
• Cover the dough tightly and let it rest in the refrigerator for at least 1 hour and up to 24 hours. The longer it rests, the better the flavour.
• Remove the dough from the refrigerator and let it sit at room temperature as you preheat the oven and prepare the toppings. Keep it covered. It may rise a little during this time, but not much.
• Preheat oven to 450°F. Allow it to heat for at least 10-15 minutes so every inch of the oven is very hot.
• Set aside 3 remaining tablespoons and rosemary.
• Using your fingers, dimple the dough all over the surface. Drizzle on the olive oil topping and use your hands or a pastry brush to spread it all over the top. Add a little more olive oil if needed so the dough is completely covered. Sprinkle with a little coarse salt and the rosemary.
• Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to really brown the top.
• Cut and serve hot or let it come to room temperature before slicing and serving.