Focaccia

In the bowl of your stand mixer measure our 4 cups of flour. I do the scoop and level. (You don’t want to over flour your dough) add your salt and stir together. Measure out 1 and a half cups of warm water. Add yeast to water and allow to bloom. Once yeast is activated add your oil to the water. Using your hook attachment, turn you mixer on low and slowly add your liquid. Once liquid is combined turn your mixer up to medium high speed and walk away for about 5-10 minutes. Just let your bread develop the gluten. While your dough is developing, slice your tomatoes and add 2 TBSP of olive oil to a 12 inch cast iron skillet. (You can make this in any pan but a cast iron gives it a yummy crust on the bottom and sides.) Once your dough has been kneaded to oblivion, oil a large bowl and transfer dough. Coat the dough with another TPBS of oil and cover with plastic wrap. Set in a warm corner of your kitchen and let rise for 2 hours. Once that time has passed transfer you gorgeous bubbly blob to your well oiled cast iron pan. Using your hand, spread dough to fit into the skillet. Dimple it with your finger tips. Preheat oven to 400 f then walk away to let it rise again for 20 minutes. When you come back, dimple with fingers again then add olive oil, flakey salt and any other seasoning you desire. I like to do an Italian blend and some fresh rosemary. Then add your tomatoes. * continued in comments*