Traditional Bergamo Focaccia

Method

1. In a large bowl, combine flour and salt.
2. In a separate bowl, dissolve yeast in warm water. Let sit for 5 minutes until frothy.
3. Add the yeast mixture to the flour and mix until a dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 425°F (220°C).
7. Punch down the dough and shape it into a rectangle on a baking sheet.
8. Dimple the surface with your fingers and brush with olive oil.
9. Sprinkle with coarse sea salt and bake for 15-20 minutes until golden and crisp.