Ingredients

Procedure

1. In the bowl of a stand mixer combine the dry ingredients and olive oil, then add the water while mixing.  
2. Continue mixing for 3-4 minutes then remove the bowl from the mixer and cover it with plastic wrap.
3. About 10 minutes after mixing, transfer the dough onto a floured surface and fold it onto itself. Transfer it back to the bowl and then repeat the folding in the next hour. The folding steps help incorporate air in the dough, creating a less dense bread.
4. Let the dough rise at room temperature until tripled in volume, about 3 hours after mixing.
5. At the end of the proofing time, lightly oil a pan 13”x18” (about 30×40 cm), then transfer the dough in and flatten it to cover the entire pan surface. If the dough tends to shrink, let it rest for 5 minutes then proceed to extend it again.
6. Lightly oil the surface of the dough and cover with plastic wrap. Let it rise at room temperature for 1 hour.  
7. After 1 hour, remove the plastic wrap, cover the surface with oil, then using your fingers make dents all over the dough. Add salt to taste (my favorite is pink Himalayan salt, grinded coarse).
8. Preheat the oven to 200^oC (390^oF) and bake for 25-30 minutes.
9. Focaccia tastes best just out of the oven. If you have leftovers, you can store them in a plastic bag for 1 day and reheat in the oven.