Focaccio

Ingredients

2 1/2 cups (13 3/4 ounces/390 grams)bread flour

2 teaspoons sugar

1 1/2 teaspoons instant or rapid rise yeast

1 1/2 cups (12 ounces/340 grams) water, room temperature

6 tablespoons extra virign olive oil, divided

2 teaspoons table salt

3/4-1 1/2 teaspoons flake sea salt

Instructions

7. Using Spatula, transfer forcaccio to wire rack. Let cool for at least 20 minutes before serving.

This is not my usual format but I couldn't find the original source and was too lazy to type out the whole thing. The recipe is easy to do, kind of fun like playing with Silly Putty, and the results are fantastic.