Serves: 6-8
Ingredients
1 cup warm water
1 packet of active dry yeast
1 tsp organic sugar
1 tsp Himalayan pink salt
½ cups plus 2 Tbsps organic EVOO
2 ½ cups organic AP flour
Preparation
Place water and sugar in a large mixing bowl of a stand mixer. Stir. Sprinkle yeast over the sugar water. Let sit until foamy (5 minutes)
Turn the mixer on to low using a dough hook attachment and add EVOO and salt. Slowly add flour ½ cup at a time. Mix until the dough pulls away from the sides.
Remove dough from the bowl and knee lightly to form a ball. Coat a glass or ceramic bowl with 1 Tbsp of EVOO and roll the dough ball to cover it with the oil in the bowl. Cover and let it rest for 1-1 ½ hours. The dough ball should double in size.
Coat a cast iron skillet with 1 Tbsp of EVOO. Turn the dough ball into the skillet and stretch it evenly to the sides. Using your fingertips, dimple the dough. Cover and let proof a second time for 30-45 minutes.
Approximately 2/3 of the way through your second proofing, preheat your oven to 425 degrees Fahrenheit. Drizzle the remaining ¼ cup of EVOO over the top of the focaccia, and sprinkle on your choice and amount of salt. Add toppings of your choice and bake in the oven for 20-30 minutes or until sides are golden brown and have pulled away from the sides of the skillet.