focaccia

this is my family focaccia recipe

• 2 cups warm water
• 2 teaspoons granulated sugar
• 2 teaspoons instant or active dry yeast 
• 1/4 cup extra virgin olive oil
• 1 Tablespoon kosher salt
• 4 and 1/2 – 5 cups all-purpose flour or bread flour

• 2 Tablespoons extra virgin olive oil or more as needed
• 2 garlic cloves, minced
• 3–4 Tablespoons chopped fresh herbs such as basil, thyme, and rosemary (or 2 Tablespoons dried herbs)
• sprinkle of coarse salt and freshly ground black pepper

1. 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. Cover and allow to rest for 5 minutes or until frothy.
2. 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. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. 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.
3. Lightly grease a large bowl with a teaspoon of oil or some nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2-3 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). 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.)
4. Generously grease a pan with oil
5. When the dough is ready, punch it down to release any air bubbles. Place on the oiled baking pan, then stretch and flatten the dough.Don’t tear the dough.
6. 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.
7. 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.
8. Preheat oven to 450°F . Allow it to heat for at least 10-15 minutes so every inch of the oven is very hot.
9. Prepare the toppings: Whisk the 3 remaining Tablespoons of olive oil with the minced garlic and herbs. Set aside.
10. 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. (This creates the crisp crust!) Sprinkle with a little coarse salt and freshly ground black pepper.
11. 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.