One Bowl Focaccia

Combine water and yeast in a large bowl. Stir to dissolve yeast. Stir in 1/4 c. olive oil. In a separate bowl, mix flour and salt. Add all at once to yeast mixture. Stir with a large spoon until dough forms and leaves side of bowl. Dip hands lightly in flour and knead dough in the bowl, flouring hands as needed, until dough is smooth and springy, 3 to 5 minutes. Lift dough from bowl with one hand and spray bowl lightly with olive oil spray. Return dough to bowl, then turn so oiled side is up. Cover with plastic wrap and let rise in a warm (85 degree) place about 1 hour, until doubled in bulk.

Oil 15 1/2 x 10 1/2 inch baking pan with 1 T. of the olive oil. Uncover dough and, without kneading or punching down, place into prepared pan. Spread and stretch dough over bottom of pan with hands. Cover crust with waxed paper that has been sprayed with nonstick olive oil spray. Let rise in a warm place 45 minutes to 1 hour, until doubled in bulk. Preheat oven to 400 degrees. Uncover dough, spread with remaining 1 T. olive oil and sprinkle with your choice of toppings. Make indentations in the dough with your fingertips. Bake about 25 minutes, until edges are golden brown. Serve warm or at room temperature.