• 3 1/4 cups unbleached, all-purpose flour
  • 1 T Diamond kosher salt
  • 1 envelope active dry yeast (2 1/4 tsp)
  • 6 tablespoons olive oil, divided
  • a little Diamond kosher salt to sprinkle on top

Suggested variations and toppings:  Rosemary, 2-3 Tablespoons, either stemmed or chopped, can be sprinkled on top or incorporated into the dough.  A handful of pitted black or green olives can be tossed on the top.  A cup of grated parmesan cheese and 1 tsp of ground black pepper can be mixed into the dough.  Or use very-thin slices of a red onion on top.  If you happen to have bagel seasoning, sprinkle some of it on top!

Oil one 9×13 baking pan with 1 1/2 T of the olive oil.

Measure flour and salt into a mixing bowl and stir well to combine.

Measure 1 1/3 cups warm tap water into a bowl (the bowl of a stand mixer, if you have one) and whisk in the yeast, then 3 tablespoons of the oil. With a rubber spatula or wooden spoon, stir the yeast mixture into the flour mixture until all the flour is evenly moistened, then mix for 5 minutes using the dough attachment on the stand mixer, or knead the dough by hand for 3 or 4 minutes, if not using the mixer.

Cover bowl with plastic wrap and allow to rise at room temperature until doubled in bulk, about 1 hour.

Put the dough on the baking pan and pat and press the dough to fill the pan almost completely. If the dough resists, wait a few minutes and continue. (note from Ann:  I actually like to treat the dough like a pizza dough here and lift it up out of the pan, and let it dangle and stretch out).With a fingertip, make impressions in the dough at 2-inch intervals. Use a pastry brush to spread the remaining 1 1/2 T of oil. on top of the dough. Sprinkle with the kosher salt.

Cover the dough with a piece of plastic wrap and allow the dough to rise again until doubled in bulk, about 45 minutes. Meanwhile, preheat oven to 450 degrees.

When dough has risen, bake until deep golden, about 25 minutes.

Place the pan on a rack to cool.  Or carefully loosen the focaccia and remove from the pan to cool.  Serve warm or at room temperature in narrow slices, or cut into squares and split horizontally for sandwiches.  Freeze whatever is not used up the first or second day.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.