3 T good EVOO*
1-1/2 c warm water
4 tsp dry yeast
1-1/4 tsp sea salt*
3-1/4 c flour
Pizza Blend for topping*
* Available at ATI
Grease a 9×13″ pan. Drizzle 1 T of the olive oil in the bottom of the pan. Combine the water with the yeast in the bowl of your mixer. Add the remaining olive oil, sea salt and flour and beat for a minute. Scoop the sticky batter into the pan. Cover the pan and let rise in a warm spot until puffed up, about 1.5 hours.
Preheat and oven to 375*. Drizzle the focaccia with olive oil and sprinkle on the pizza topping blend. Bake until golden brown, about 35 minutes. Remove and let cool a few minutes. Remove from pan and let cool on a wire rack.
Enjoy with a nice bowl of soup or as bread for a panino.
