Focaccia Art Bread

Divide into two bowls:

Mix the first cup of warm water with the yeast and sugar:

Set aside about 5 minutes, until foamy.

Place the water/yeast mixture in the bowl of a stand mixer fitted with the bread hook. Or mix by hand with a bowl and spoon.

Add in about 1 cup of flour and mix on low until combined:

Add the rest of the water, half of the remaining flour, and:

Mix on low until combined.

Keep adding flour while mixing on low until the dough pulls away from the sides of the bowl. If still too sticky, add a couple more Tablespoons of flour until it comes together. The dough will be very soft.

Keep mixing on low until the gluten develops and the dough bounces back when touched. If desired, finish kneading on the countertop about 2 minutes, until it bounces back.

Place the dough in a bowl with about a Tablespoon of olive oil. Cover with plastic wrap and let rise in a warm place 1-2 hours, or until doubled.

Pour enough olive oil into a 12"x17" sheet pan (or any pan of similar size):

There should be a thin layer of oil covering the entire bottom.

Oil the hands. Pull the focaccia dough out of the bowl; it will be very loose. Divide in two if desired. Lay it in the pan and stretch it. If it shrinks back, rest about 15 minutes to relax the gluten, then stretch again. Halved dough need not reach the edges.

When stretched, cover with plastic wrap. Refrigerate overnight to develop flavor.

take the bread out of the fridge. Let it warm about 30 minutes. Dimple the surface with oiled fingers so olive oil can collect in the pockets.

Drizzle plenty of olive oil over the top. Each dimple should hold a little oil. Sprinkle on top:

After the focaccia has risen for 30 minutes, decorate the top as desired with veggies, herbs and meats:

Brush all the veggies and herbs with more olive oil to prevent burning.

Bake at 450ºF for 20-25 minutes, or until the focaccia is golden.

Best on baking day. Refrigerate leftovers. Reheat at 350ºF for 5-10 minutes to restore the chewy texture.