- 3 (1/4-ounce) packets active dry yeast
- 7 tablespoons extra-virgin olive oil
- 2 teaspoons brown sugar
- 2 cups warm water (110Âº F on an instant-read thermometer)
- 6 cups white bread flour
- 1 teaspoon salt
- 1 tablespoon kosher salt
- 1/4 cup chopped fresh basil
- Lightly oil a baking sheet with 2 teaspoons of the olive oil.
- In the bowl of a standing electric mixer fitted with a dough hook, combine the water, sugar, and yeast with 4 tablespoons of the remaining olive oil. Stir and let sit until foamy, about 5 minutes.
- Add the flour and regular salt and mix on low speed until the dough comes together and forms a ball, about 2 to 3 minutes.
- Increase speed to medium and mix for 7 to 8 minutes. If the dough is a little sticky, continue mixing and, with the mixer on low speed, add a bit more bread flour to form a smooth, elastic dough.
- Coat a large mixing bowl with 1 teaspoon of the remaining olive oil. Transfer dough to the bowl and turn to coat evenly with the oil. Cover the bowl with a damp clean kitchen towel or plastic wrap and put in a warm, draft-free area to rise until dough has doubled in size, about 1 1/2 hours.
- Position rack in center of oven and preheat the oven to 450Âº F.
- When the bread dough has doubled, punch the dough down with your fist and transfer to the greased baking sheet. Using your fingers, press the dough evenly to about 1/2-inch thickness.
- Cover with plastic wrap, put in a warm, dry area, and let rise until doubled in size, about 30 minutes to 1 hour.
- Remove the plastic wrap and, using your fingertips, press to form dimples in the dough at about 3-inch intervals. Sprinkle with the kosher salt and drizzle with the remaining 2 tablespoons of olive oil.
- Bake until golden, about 25 to 30 minutes. (You may need to turn the baking sheet once during the cooking time to ensure even browning.)
- Using oven mitts or pot holders, remove the baking sheet from the oven and transfer to a wire rack. Sprinkle the focaccia with the chopped basil and set aside to cool.