3 cups flour
1 T. sea salt
1 T. active dry yeast (about 1 1/2 pkgs.)
1 1/4 cup club soda or sparkling water
1/2 cup olive oil
Day before or 2 hours ahead:
Pour flour into a large mixing bow. Add salt and yeast. Stir to combine. Add club soda. Beat for 3 minutes with an electric mixer with the dough hook attatchment. Start on low and then increase to high speed.
Cover the bowl and let rise overnight or in a warm place for 2 hours.
Pour olive oil into a 9 x 13 inch pan with 1 inch sides. Transfer dough to pan and gently spread to fill pan. Flip dough so both sides of dough are coated in olive oil. Make little dimples on the top of the focaccia with your fingers.
Let rise in a warm place for 1 hour.
Preheat oven to 450 degrees. Make a few more dimples on top of the dough. Bake focaccia for 20-25 minutes or until golden brown. Remove from oven and let stand for a few minutes or until the oil is absorbed. Cut into squares or long slices to serve.
Variations: Top with thinly sliced tomatoes, onions, or other vegetables before you bake it. Or, add fresh rosemary or other herbs. Wonderful for panini if there is any left over!!