Instructions

• Lightly grease a 9×13-inch pan with 1 tablespoon of the olive oil (tilt the pan and use the oil to coat the bottom and sides).
• In a large bowl, combine 3 cups (372 g) all-purpose flour, 1 envelope (2 ¼ tsp / 7 g) rapid-rise yeast, 1 tablespoon (13 g) granulated sugar, and 1 teaspoon salt; stir to mix.
• Heat 1 ⅔ cups (395 ml) very warm water to 120°–130°F. In a separate measuring cup or small bowl, add 2 tablespoons (30 ml) of the olive oil to the warm water and stir briefly.
• Pour the warm water + oil mixture into the dry ingredients. Stir with a spatula or wooden spoon until a sticky, well-mixed dough forms (do not knead).
• Transfer the dough to the prepared pan and press it evenly to the edges with oiled hands or a spatula.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place until roughly doubled in size, about 30 minutes.
• While the dough is rising (or immediately after it has doubled), preheat the oven to 375°F.
• After the first rise, use the handle of a wooden spoon to make dimples all over the surface of the dough. Drizzle the remaining 1 tablespoon (15 ml) olive oil over the dough.
• Evenly sprinkle 1 tablespoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper over the oiled dough. Cover again and let rise an additional 15 minutes.
• Bake the focaccia in the preheated 375°F oven for 30–35 minutes, or until the top is lightly browned.
• Remove from the oven, let cool slightly in the pan, then slice and serve.