If you make a thick‐crust pizza, dimple its surface with your fingertips, sprinkle it with olive oil and salt, and cool it until just warm or at room temperature, you have focaccia. Of course you can make more complex focaccia than that, just as you can make more complex pizza.
1 tablespoon of Recipe, made with an extra olive oil
3 tablespoons of Olive oil
Coarse salt
When the dough is ready, knead it lightly, form it into a ball, and place it on a lightly floured surface. Sprinkle with a little more flour and cover with plastic wrap or a towel; let it rest for 20 minutes.
Use 1 tablespoon of the oil to grease an 11 x 17‐inch jelly‐roll pan. Press the dough into a small rectangle and place it in the pan. Let it relax in the pan for a few minutes. Press the dough to the edges of the pan. If it resists stretching, stretch it gently, then let it rest for a few minutes. Sometimes this takes a while, because the dough is so elastic. Don't fight it; just stretch, let it rest for 5 minutes, then stretch again. Try not to tear the dough.
Cover the dough and let it rise for at least 30 minutes or until somewhat puffy. Meanwhile, preheat the oven to 425°F. Uncover the dough and dimple the surface all over with your fingertips. Drizzle with the remaining olive oil and sprinkle with coarse salt.
Place in the oven, lower the temperature to 375°F, and bake
