Focaccia
from Martha Stewart's Baking Handbook

7 cups bread flour
3.5 cups warm water
1 tsp active dry yeast
2 Tbsp coarse salt
3/4 cup extra virgin olive oil
Sea Salt for sprinkling (which I found pretty unnecessary given that 2 tablespoons of salt in the dough)

Whisk together flour, yeast, and water, cover with plastic wrap and let rise until tripled (about 2 hours). Add the salt and, using the dough hook attachment of your mixer, mix for 3-5 minutes on low, stopping to scrape the sides of the bowl as needed. When the dough begins to climb the sides of the bowl, raise the speed to medium and beat for 15 seconds then transfer to well floured surface for kneading. Fold the dough over onto itself a couple of times and transfer to a floured bowl, cover with plastic wrap, and let double again.

I'm going to skip some steps here because you need to just go out and buy this book but suffice to say that after a couple more kneading/resting cycles, you have a dough heavily bubbled and slack. Preheat the oven to 450 and pour 1/2 cup of the olive oil into a 17 by 12 inch rimmed baking pan. Dump the dough ball into the oil and turn to fully coat. Then press it down to fill the pan, letting it rest for a few minutes if it starts to resist. When it has fully filled the pan, press your fingers into it to leave impressions and then pour the remaining oil over the top and, if you're using it, sprinkle with salt. Pop it in the oven for 25-30 minutes (barring some disaster) and when it comes out it will be thick and crusty and the bottom almost fried from the pools of oil that, if you're lucky, will not have been flung from the bread by oven spring as if bounding from a trampoline.

Drum roll and applause to Eat this house. Barbara Boscia swears by this one.