Combine the flour, salt, yeast and sugar in a large bowl (at least 10 cups). Stir well with a sturdy spatula or wooden spoon to combine.

Add approximately half of the water (no need to measure). Stir well to incorporate the water. The mixture will be shaggy and dry at this point. Add most of the remaining water (reserve 2-3 tablespoons) and stir again until the water is well incorporated. If the mixture seems dry add the rest of the water and stir to combine. You’re look for a thick, shaggy, fluffy wet dough. If the dough still seems dry, add a bit more water, a tablespoon at a time until the thick, shaggy consistency (and no pockets of dry flour) is reached.

Add 2 tablespoons of olive oil and stir until most of the olive oil is incorporated.

Cover the bowl with a lid or with plastic wrap and set aside for 30 minutes. (If your kitchen is really chilly, you might want to create a warmer environment - see Café Tips for ways to do this)

After 30 minutes, remove the cover and, using either a large spatula or slightly we hands, pick up one side of the dough, stretch it, and then fold it over onto the rest. Turn the bowl one-quarter turn and repeat the stretch and fold. Repeat the stretch and fold 4-5 more times, turning the bowl one-quarter each time.

Cover the bowl and let the dough rise for one hour. During the one-hour rise, use a piece of paper toweling and rub the 2 teaspoons butter over the interior of a 9x13-inch baking pan. Line the bottom of the pan with parchment paper then drizzle with 2 tablespoons extra virgin olive oil. Cover lightly with plastic wrap and set aside.

After the one-hour rise, repeat the stretching and folding described in step 2 above, then turn the dough into the prepared pan. Flip the dough over to coat with oil and flatten it out with your hands in the pan. It won’t cover the entire pan at this point but flatten it out as much as you can. Then cover the pan tightly with the plastic wrap. Set aside to rise again for one hour.

When the one-hour rise in the pan is completed, oil your fingers and start at the center of the dough, dimpling and stretching it towards one end of the pan. You’re trying to evenly fill the pan to the edge and into the corners. (Don’t be afraid to be aggressive with your dimpling. You need to reach your fingers down to the bottom of the pan. Deep dimpling creates focaccias signature peaks and valleys and prevents the texture from disappearing during the baking time.)

Return to the center and dimple and stretch the dough out towards the opposite edge. If the dough seems resistant at any point, let it rest for a few minutes then try again.

Once you’ve completed the dimpling, set the pan aside to rest while you preheat the oven. With one rack in the center position, preheat the oven to 500˚F.

Once the oven reaches 500˚, drizzle the dimpled dough with 1 tablespoon extra virgin olive oil, then 2 tablespoons of room temperature tap water. Finish off with a light sprinkle of sea salt (or kosher salt).

Bake on the center rack in the oven for 15-20 minutes or until nicely browned.

Remove the focaccia with a metal spatula to a wire rack. Cool for 10-15 minutes before slicing and devouring.

Store in a zippered bag. It also freezes well. I like to slice in in 1-1½-inch strips before freezing so I can pull out as many pieces as I want without thawing the whole thing.