Roti Focaccia

Instructions

1. In the bowl of a stand mixer, whisk together water, yeast and sugar. Let sit for 10 minutes or until foamy.
2. Whisk in 2 tablespoons oil, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder and 1/2 teaspoon salt.
3. Place the bowl in the stand mixer with the dough hook on. Gradually add flour (one cup at a time to start), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups).
4. Place dough in an oil bowl and turn to coat. Cover with a lint free kitchen towel or plastic wrap, and place in a warm draft-free place to rise until doubled, about 1 hour.
5. Uncover dough and punch down. Press dough into a large rectangle on a greased rimmed baking sheet (10x15") -- you can make a smaller rectangle for a thicker bread if you prefer. Cover again and let rise for 1 hour or until doubled again.
6. Preheat oven to 400 degrees F.
7. Uncover dough and use your finger to create dimples in the dough.
8. Whisk together remaining 3 tablespoons oil, 1/2 teaspoon Italian seasoning and 1/4 teaspoon garlic powder. Brush over dough and sprinkle with coarse or flaked salt (more or less depending on your tastes).
9. Bake at 400 degrees for 20-30 minutes, until golden brown. (Exact bake time will depend on the thickness of your dough)