Focaccia

1. Put flour in a bowl, Add sea salt to one side and yeast to the other. Gently mix with flour. 2. Make a well in the center of the mixture. Add oil and 300 ml of the water to make the base dough. 3. Slowly, like a drip feed, add 80 - 100 ml of water. Dough should be very wet and sticky, but not soupy. 4. Kneed for 5 minutes 5. Oil a bowl and return the dough to it. cover with clingfilm. Let rise for 90 minutes (or til 4x size). 6. Gently pour dough on a lightly floured or oiled surface. DO NOT knock the air out. 7. Prepare 2 baking sheets with parchment or no-stick paper. Cut the dough in 2 . 8. Gently spread the dough outward on the baking sheet toward the edges, keeping it about about 1/4 inch thick. Don't press or knock out air, just gently spread with fingers. 9. Leave to rise uncovered 1 hour 10. At the 45 minute mark, preheat over to 425F. Drizzle a little oil gently over raised dough, sprinkle lightly with some sea salt. 11. Bake for 20 - 25 minutes. 12. Once out of the oven sprinkle just a touch more olive oil.