Focaccia bread is a versatile bread. Use it as a pizza base, load it up with chopped tomatoes and vegetables for a bruschetta appetizer, or serve on its own with herbs and Colavita Olive Oil for dipping!
In a large bowl, sprinkle the yeast over the 1 cup of warm water (about 115 degrees F).
Let the mixture stand 5 minutes - it should start to foam and bubble a bit.
Add flour and mix well.
Cover and let it stand for about 1 hour.
Add the remaining water, oil and salt to the yeast mixture and mix it all together well. You can use a standing mixer like a Kitchen aid for this.
You could try it with a large, hearty food processor as well.
Add 2-3 cups of flour, and herbs and mix. Mix it! Until it is smooooooth. Yeah.
Now, turn it out onto a floured surface and slowly knead. Knead it! All the while adding the remaining flour, ½ cup at a time. If you have that fancy standing mixer equipped with a dough hook, you can keep it in there and let that gizmo do the work for you. If not, you're gonna have to do it yourself. Fortitude! It's worth it.
Knead the dough for 5-6 minutes. It shouldn't be too sticky, but only slightly tacky. Like 70's wallpaper. If it's too sticky, add in a touch more flour - try 2 tablespoons at a time and go from there.
Transfer this dough to an oiled bowl. Cover it and let it rise for 1½ hours.
Punch down the dough and turn it onto a lightly oiled 9x13 pan. Press the dough out to fit the pan and let it rise for 30 more minutes.
After the 30 minutes, press the surface of the dough with your fingertips to make little dimples on the top.
Brush the top with Colavita Olive Oil and sprinkle with some kosher salt.
Bake the bread in an oven heated to 400° F for 15 minutes.
Then reduce the heat to 375° F and make for 20 minutes longer.
Serving Size 9x13 Pan of Bread