This is a great recipe that would be great for a super bowl party.
Ingredients;
Starter
1/2 cup water at room temperature
1/4 teaspoon instant yeast
1 cup unbleached Bread Flour (I use King Arthur)
This starter will give the Focaccia a great flavor
Dough
The starter
2/3 cup Unbleached Bread Flour
2 tablespoons Olive Oil
1 1/4 teaspoon salt
2 teaspoons Brown Sugar
2 teaspoons instant yeast
2 cups of Unbleached Bread Flour
Baking soda topping (1 1/4 teaspoon baking soda and three tablespoons hot water)
Topping
Egg wash (1 beaten egg and 1 tablespoon water)
2 teaspoons sea salt
1 tablespoon butter
You need to start this recipe the day before to make the starter. To do this just mix all the ingredients of the starter into a small bowl, cover and leave it overnight for approximately 10-14 hours. It will bubble and increase in size when completed.
To make the dough, in a stand mixer with a dough hook add the starter and the dough ingredients. Mix at a medium speed for approximately 10 minutes. The dough will remain sticky but should be soft and smooth.
Place the dough in a well greased bowl and cover allowing it to rest and proof in a warm area for approximately 1 hour (should double in size.)
While the dough is proofing spray a 1/4 sheet pan and/or 9″ x 13″ cake pan with vegetable spray and then spread 1 tablespoon olive oil over that. (the olive oil will make the bottom of the focaccia crunchy) Pre-heat your oven to 425 degrees and position the oven rack towards the bottom.
Shaping the dough
Once the dough has proofed place it on a lightly floured surface and roll out to the approximate size of your pan. Place the dough into the pan and stretch it to the four corner. Mix together the baking soda topping… baking soda and hot water. (make sure that the baking soda is completely dissolved) brush the top of the dough with the solution. Cover the dough with a kitchen towel and allow to rest and proof another hour.
Topping
Egg wash the surface with a brush and sprinkle the sea salt evenly
Bake
Bake in the oven for 24-30 minutes until the surface is dark brown like a pretzel and the bottom is a light brown color. When the baking is complete remove the Focaccia and place onto a cooling rack and brush with butter.
Dipping sauce
1/4 cup of Mayo, 1/4 cup Dijon mustard, 1/4 cup Honey, 1 tablespoon yellow Mustard. Mix together and refrigerate until needed
Enjoy
Chef Brian Klauss
bakekrazy 
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