Thick and Chewy Focaccia Bread

Thick and Chewy Focaccia Bread 2 cups warm water 1 tablespoon dry active yeast 1 tablespoon granulated sugar 5 1/2 cups all purpose flour 2 teaspoons table salt 1/4 cup plus 3 tablespoons extra virgin olive oil divided 1 teaspoon oregano 1 teaspoon dried minced onion 2 teaspoons minced garlic 1 teaspoon fine sea salt 1 tablespoon fresh rosemary chopped Cooking spray/extra virgin olive oil for greasing the pan Add water, yeast and sugar to the bowl of a stand mixer fitted with the bread attachment, or a large mixing bowl. Allow mixture to sit until it has bloomed and become fragrant, approximately 10 minutes. Add flour and table salt, mix on low speed or knead with your hands. Mix until the dough just starts to form, then add 1/4 cup extra virgin olive oil. Continue to mix on low or knead until the dough starts to pull away from the sides of the bowl (not sticking any longer). Coat a 9x13 baking dish with cooking spray or apply a thin film of extra virgin olive oil. Turn dough out into the dish and using your hands, stretch and pinch into the pan, filling the entire space. Cover with a loose cloth and set in a dry, non-drafty place to rise for 40 minutes. Preheat the oven to 375 degrees. Using the end of a wooden spoon, poke holes at approximately 1/2 inch apart throughout the bread. Baste with remaining 3 tablespoons extra virgin olive oil, getting into all the nooks and crannies. From a high distance over ahead (about eye level), sprinkle oregano, minced dried onion, minced garlic and fine sea salt onto the bread. The higher up your hand is, the more evenly it will distribute. It should stick to the extra virgin olive oil well. Allow to rise for an additional 10 minutes. Place into the oven for 30 minutes or until top starts to turn golden brown. Do not wait until it is uniformly browned, they bread might over cook. In all honesty, mine was slightly more golden than intended or desired. Allow to cool slightly before slicing and serving.