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1
combine warm water with sugar and yeast.
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2
Put bowl in a warm place until the yeast is bubbling and aromatic at least 15 minutes.
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3
In bowl of mixer with a dough hook, combine flour, salt, 1/2 cup of the olive oil and the yeast mixture on low speed until the dough has come together.
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4
Continue to knead the dough for 5-6 minutes on medium speed until it becomes smooth and soft.
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5
Give it a sprinkle of flour if the dough is really sticky.
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6
Knead the dough by hand on a floured surface 1-2 times.
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7
Give it another sprinkle of flour if the dough is sticky.
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8
Coat the inside of the mixing bowl with olive oil and put the dough in it.
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9
Cover with plastic.
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10
Place in a warm place until doubled in size.
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11
Coat the bottom of a jelly roll pan with the other 1/2 cup of olive oil.
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12
Put the dough in the pan and press with your fingers to fit the pan.
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13
As you are doing this spread your fingers out to make holes in the dough all the way to the pan.
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14
The more hole the better the texture and appearance.
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15
Let the dough double in size again in a warm place about 1 hour.
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16
while the dough is rising a 2nd time, preheat the oven to 425. liberally sprinkle the dough with some coarse sea salt and lightly drizzle with more olive oil.
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17
Bake until the top is golden brown about 25-30 minutes.
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18
Let the bread cool before cutting it.
