Focaccia Dough | The Chopping Block

1. 1. 1. Measure together the yeast and sugar in the bowl of a stand mixer. Pour the warm water into the bowl, and stir gently until dissolved.
    2. Allow to proof until slightly foamy and aromatic to ensure the yeast is alive, about 5 minutes.
    3. Add the oil, half of each flour and salt. Mix on medium-low speed with a dough hook until incorporated, scraping down the sides as necessary.
    4. Add most of the remaining flour, and knead on low speed until the dough is smooth and elastic, 5 to 6 minutes. If the dough is too wet, sprinkle in flour as needed. Note: It’s better to have a dough that’s a bit too wet than dry.
    5. Turn the dough out onto a floured surface, knead a few turns by hand, and then shape into a ball.
    6. Place the dough in an oiled bowl and cover with plastic wrap on top of the bowl, not touching the dough.
    7. Allow the dough to rise at room temperature until doubled, 60 to 75 minutes, or in the refrigerator overnight.