1
1/4-ounce packet active dry yeast (2 1/4 tsp.)
Pinch of sugar
1 1/2 cups warm water (90º to 100º), plus 1 Tbsp.
4 c. all-purpose flour
2 tsp. kosher salt
1/3 c. plus 6 Tbsp. olive oil, plus more for the bowl
1 tbsp. grated lemon zest
1 tbsp. coarsely ground black pepper
Flaky salt, to taste
Step 1 Combine the yeast, sugar, and 1 1/2 cups warm water in a liquid measuring cup and stir to combine. Let sit until foamy, about 5 minutes.
Step 2 Put the flour and kosher salt in the bowl of a stand mixer and mix with the paddle attachment on low speed to combine. Add the yeast mixture, 1/3 cup olive oil, the lemon zest, and 2 teaspoons pepper.
Mix to bring the dough together. Switch to the dough hook and knead on medium-high speed to make a smooth but still sticky dough, 3 to 4 minutes. (The dough will not form a ball on the dough hook; it should be somewhat wet.) Drizzle a large bowl with olive oil and add the dough, turning to coat in the oil. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hour.
Step 3 Brush a rimmed baking sheet with 3 tablespoons olive oil. Turn out the dough onto the baking sheet and use your fingertips to press the dough into an oval just slightly smaller than the pan. Cover loosely with plastic wrap and let rise again until almost doubled in size, 30 to 45 minutes.
Step 4 Meanwhile, position a rack in the bottom third of the oven and preheat to 425º. Once the dough has risen, whisk the remaining 3 tablespoons olive oil with 1 tablespoon water in a spouted measuring cup. With your fingertips, gently press indentations all over the focaccia, taking care to to deflate it. Drizzle with the oil-water mixture, letting it pool in the indentations. Sprinkle with the remaining 1 teaspoon pepper and flaky salt. Bake until the focaccia is deep golden brown on the top and bottom, 20 to 25 minutes. Let cool in the pan on a rack for a few minutes, then slide the focaccia out of the pan and let cool on the rack. Serve warm or at room temperature.
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