Focaccia

This recipe is great, and quick as far as yeast breads are concerned. It comes from my Williams Sonoma Home Cookbook.

Focaccia

1 Tbsp active dry yeast
1 Tbsp sugar
1 1/2 cups warm water (40-46 degrees C)
1/2 cup olive oil, plus extra
1 1/2 tsp salt
4-4 1/4 cups bread flour
Coarse sea salt  (for sprinkling)

Variations
For onion focaccia: 1/2 cup chopped yellow onion in the dough, 1/4 chopped on the dough
For garlic-rosemary focaccia - 6 garlic cloves chopped and 1 tbsp chooped fresh rosemary in the dough, 2 chopped garlic cloves and 1 tbsp rosemary leaves on the dough
For herb focaccia: 1 tsp each rosemary, sage, basil, oregano in the dough, 1/2 tsp each on the dough
For olive-sun dried tomato focaccia: 1/2 cup chopped pitted olives and 1/4 cup chopped oil-packed sun dried tomatoes in the dough, 1/4 cup olives plus 2 tbsp tomatoes on the dough
For cheese focaccia: 1 cup parmesan, or asiago in dough, 1/2 cup on the dough

In a bowl, sprinkle yeast and a pinch of sugar over 1/2 cup of warm water and stir to dissolve. Let stand at room temperature until foamy, about 10 minutes. Add the remaining water, sugar, 1/4 cup of olive oil, salt, and 1 cup of the flour. Mix until combined, about 1 minute (if using mixer, paddle attachment on medium speed). Add another cup of the flour and mix, about 2 minutes ( paddle attachment on medium-low speed). Add in variation ingredients and mix in. (If using mixer, switch to dough hook). Mix in remaining flour 1/2 cup at a time until a soft shaggy dough forms that starts to pull away from the bowl (dough hook on low speed). Knead until moist, soft and slightly sticky, adding 1 tbsp at a time if the dough sticks too much, about 6 minutes. Cover loosely with plastic wrap and let rest for 20 minutes.

Line a baking sheet with parchment paper and brush the paper with oil. Turn the dough out onto the baking sheet and with oiled fingers, press and flatten the dough into a long oval that is an inch thick. Cover loosely with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.

With your fingers, make indentations 1 inch apart all over the surface of the dough, almost to the bottom of the pan. Drizzle with the remaining olive oil, coarse salt and remaining variation ingredients. Let rise at room temperature for another 30 minutes.

Place the baking sheet and break in a 425 degree F oven and bake until lightly browned, about 20 minutes.

Serve warm or room temperature, cut into squares or wedges.