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1. Combine water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 min.
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2. Combine flour, 1 T kosher salt 1/2 C olive oil and yeast in a mixer bowl with dough hook on low speed. Once dough has come together, continue to knead for 5-6 min on medium speed until it becomes smooth and soft. give it a sprinkle of flour if the dough is really sticky and tacky.
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3. Transfer dough to a clean, lightly floured surface, then knead it by hand 1-2 times. Again, give it another sprinkle of flour if the dough is really sticky.
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4. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place unti the dough has doubled in size, at least 1 hr.
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5. Coat a jelly roll pan with the remaining 1/2 C olive oil.
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6. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.
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7. Put the dough in a warm place until it has doubled in size, about 1 hr. While the dough is rising a second time, preheat the oven to 425.
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8. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25-30 min. Remove the focaccia from the oven and let it cool before cutting and serving.
