Focaccia Ligure

In a small bowl dissolve the Active Dry Yeast and the Sugar in warm (but not hot) Water and let sit until foamy, about 5–10 minutes.

In a large mixing bowl combine the Bread Flour and the Sea Salt. Make a well in the center, pour in the yeast mixture and about half of the Extra-virgin Olive Oil, then stir until a wet, shaggy dough forms.

Turn the dough onto a lightly floured surface (or use a stand mixer with a dough hook) and knead or fold until the dough becomes smooth and elastic; the dough should be sticky and high-hydration — don’t over-flour.

Place the dough in a bowl coated with oil, cover with plastic or a damp towel, and let it rise at room temperature until noticeably puffy (about 1–2 hours), performing one or two gentle folds during the first hour to build strength.

Generously oil a sheet pan and transfer the dough onto it, stretching and coaxing it to fit the pan. Cover and let rest for 20–30 minutes so it relaxes and spreads.

Using your fingertips, press deep dimples all over the surface of the dough, then drizzle liberally with olive oil and sprinkle with coarse sea salt to taste.

Let the dimpled dough proof briefly until it’s puffy (about 20–30 minutes), then bake in a preheated oven at a high temperature (traditionally very hot) until the top is golden brown and the edges are crisp, about 18–30 minutes depending on oven and pan.

Remove from the oven, drizzle with a little more olive oil if desired, sprinkle a final pinch of sea salt, cool slightly, then slice or tear and serve warm.