Lynn's Focaccia

Sprinkle the yeast over the water. Let stand 1 minute, or until yeast is creamy. Stir to dissolve the yeast. Add 2 TBSP of the oil.

In large bowl, combine the flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour if dough seems sticky.

Lightly coat a large bowl with oil. Place the dough in the bowl, turn to coat with oil. Cover with plastic wrap, let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

Oil a 15 x 10 x 1 or 13 x 9 pan. Flatten dough and place it in the center of the pan. Stretch and pat the dough out to fit. Cover with plastic wrap and let rise about 1 hour until puffy and nearly doubled.

Preheat oven to 450°. Set oven rack in center of oven. With your fingertips, firmly press dough to make dimples at 1" intervals over entire surface.

Drizzle the remaining 4 TBSP oil over top. Sprinkle lightly with kosher salt. Bake 20-25 minutes, or until golden brown and crusty. Transfer to rack to cool slightly. Cut into slices and serve warm.