Roman-Style Focaccia

For the dough:

▢ 3 cups (15 ounces) all-purpose flour

▢ 1 1⁄2 teaspoons instant or rapid-rise yeast

▢ 1 1⁄2 teaspoons sugar

▢ 1 2⁄3 cups (13 1⁄2 ounces) room-temperature water

▢ 1 1⁄2 teaspoons kosher salt

▢ 2 tablespoons extra-virgin olive oil

1. In the bowl of a stand mixer, whisk together flour, yeast and sugar. Fit the stand mixer with a paddle attachment.

2. Add water to mixer bowl, start mixer on low speed, and mix until no dry flour is visible, 3 to 4 minutes, scraping down bowl occasionally. Stop mixer and let dough sit for 10 minutes.

3. Add 1 1⁄2 teaspoons salt to mixer bowl. Start mixer on low

speed and mix until combined, about 30 seconds. Increase speed to medium-high and knead dough for 8 minutes. (Dough will look shiny, smooth, and very wet, almost like cake batter.)

4.Pour 2 tablespoons oil into a large bowl and evenly coat sides of bowl with oil. Transfer dough to the bowl with the oil and flip dough to evenly coat with oil. Cover bowl with plastic wrap. Let dough rise until bubbly