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1
Mix the flour, yeast, and salt in a large bowl.
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2
Make a well in the center and add the water and olive oil.
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3
Stir to make a soft dough, adding more water as needed.
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4
Knead for 8-10 minutes on a lightly floured work surface until smooth and elastic.
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5
Shape into a ball.
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6
Transfer to an oiled bowl, turn to coat with oil, and cover with plastic wrap.
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7
Let stand in a warm place about 1 1/2 hours, until doubled.
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8
Roll the dough out to a rectangle of about 10 x 16in (25 x 40cm).
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9
Brush 1 1/2 tbsp of the extra virgin olive oil over half of the dough.
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10
Brush water around the edges of the other half and fold the dough in half, to make a rectangle of about 10 x 8in (25 x 20cm).
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11
Transfer to a large baking sheet.
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12
Press the dough with your knuckles to dimple the surface.
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13
Cover the dough with plastic wrap and let stand for about 3040 minutes, until puffy.
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14
Preheat the oven to 400F (200C).
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15
Drizzle the remaining 1 1/2 tbsp olive oil over the dough, letting it pool in the dimpled dough.
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16
Sprinkle with the sea salt.
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17
Bake for 3035 minutes, or until risen and golden.
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18
Slide the focaccia onto a wire rack and let cool.
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19
Serve the bread the day it is baked, either warm or cooled, cut into chunks.
