– 6 1/ 4 cups bread flour– 2 teaspoons instant dry yeast– 2 cups warm water – 1 tablespoon granulated sugar– ½ cup plus 2 tablespoons extra virgin olive oil– 4 teaspoons fine sea salt– ¼ cup plus 1 tablespoon extra virgin olive oil– ¼ cup plus 1 tablespoon room temperature water– 2 teaspoons Maldon sea salt flakes
Mix bread flour and active dry yeast in a stand mixer fitted with a dough hook attachment on medium low speed. With the mixer running, slowly add water in three batches. Allow the flour to completely absorb the water before adding the next batch.
Combine sugar; mix thoroughly. Slowly pour extra virgin olive oil in the center of the dough in four batches. Mix on medium low speed and allow the flour to absorb the oil before adding the next batch. Once you’ve added in your last batch of olive oil, add fine sea salt and mix thoroughly until all the oil has absorbed.
Whisk ¼ cup plus 1 tablespoon (60 grams) water and ¼ cup plus 1 tablespoon (60 grams) extra virgin olive oil in a small bowl until combined. Use your fingertips to make indentations on top of the focaccia dough. Evenly pour the water and oil mixture on top of the dimpled focaccia.
Cover sheet pan with plastic wrap and allow to proof in a warm (75°F - 80°F or 24°C - 27°C), draft-free place until tripled in size, about 60 minutes. Place oven rack in an upper middle slot. Heat oven to 430°F (220°C).