INSTRUCTIONS

1. Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling and aromatic, at least 15 minutes.

2. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 Tbsp. of Kosher salt, ½ C. olive oil and the yeast mixture on low speed.

3. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Sprinkle with flour if the dough sticks to the sides.

4. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Sprinkle with flour if the dough sticks.

5. 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 until the dough has doubled in size, at least 1 hour.

6. Coat two rimmed baking sheets with the remaining ½ C. olive oil. Divide the dough in half and turn onto each sheet, flattening it slightly into an oval shape.

7. Turn the dough over to coat the other side with the olive oil and reshape, if needed. Mix fresh herbs into olive oil, if desired, and/or add olives and shredded cheese, if using.

8. Put the dough in the warm place until it has doubled in size, for another hour.

9. While the dough is rising a second time, pre-heat the grill to 425°F.

10. Before placing on the grill, generously sprinkle the top of the focaccia with coarse sea salt and lightly drizzle olive oil on top. Bake for 15-20 minutes or until the top of the loaf is golden brown.

Remove the focaccia from the grill and allow to cool before slicing and serving.

Refrigerate leftovers.

Note: When flattening the dough, spread your fingers out and make indentations in the surface to produce a dimpled top.