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1
Heat the olive oil in a medium skillet over moderate heat.
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2
Stir in the onion and garlic, reduce the heat to low and cook until softened and fragrant, about 3 minutes.
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3
Add the herbs and a generous amount of pepper and cook for 1 minute.
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4
Transfer the mixture to a large bowl.
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5
Stir in 1 cup of the water, then the milk, table salt and 2 teaspoons sugar.
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6
In a small bowl, dissolve the yeast and the pinch of sugar in the remaining 1/2 cup lukewarm water until creamy and starting to bubble.
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7
Add to the onion mixture.
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8
Stir in the flour, 1 cup at a time, just until the dough becomes too stiff to stir.
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9
Turn out the dough onto a lightly floured work surface.
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10
With the help of a dough scraper, knead in only as much additional flour as necessary to keep the dough from sticking.
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11
Knead the dough until smooth, supple and elastic, about 5 minutes.
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12
Generously grease a clean large bowl with olive oil.
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13
Transfer the dough to the bowl and turn the bowl to coat with oil.
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14
Cover the bowl with plastic wrap and a kitchen towel.
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15
If desired, label the bowl to remind you when to punch down and shape the dough.
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16
Set aside in a warm draft-free spot until doubled in bulk, about 2 hours.
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17
Punch down the dough.
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18
Re-cover the bowl and let the let the dough rise again until doubled, about 1 hour.
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19
Brush olive oil over the bottom of a 17-by-13-by-1-inch black steel or heavy aluminum baking sheet.
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20
Sprinkle cornmeal on the pan, then tap out excess.
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21
Punch down the dough and turn it out onto a cornmeal-dusted work surface.
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22
Turn the dough over and over to coat lightly with cornmeal and shape into a rough rectangle.
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23
Lift the dough and place in the prepared pan.
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24
Gently pull, push and pat the dough so it fills the baking sheet.
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25
Let the dough rise uncovered in a draft-free spot until billowy, 45 minutes to 1 hour.
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26
Preheat the oven to 450 and position a rack in the bottom third.
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27
If using a baking stone or tiles, place on the rack and heat for 30 minutes.
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28
Dip your fingers in flour and make many deep indentations in the dough.
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29
Brush lightly with olive oil and sprinkle with coarse salt.
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30
Place the baking sheet in the oven, toss the ice water on the oven floor and bake the focaccia for about 30 minutes, until the edges are crisp and a deep golden color.
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31
Using a long metal spatula, slide the focaccia onto a large rack to cool.
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32
To serve, cut into pieces with a serrated knife.
