1 package active dry yeast
**I do my dough in my bread machine.**
For the top:
Extra-virgin olive oil
Pour the warm water into a large bowl. Sprinkle in the yeast, giving it a quick stir to dissolve clumps, and let sit until frothy, about 8 minutes.
Add the olive oil to the yeast mixture. Then add 3 cups of flour and the salt. Stir the mixture until you have a nice soft dough. Turn the dough out onto a floured surface, and knead quickly, just until it’s smooth and elastic, about 3 or 4 minutes, adding a little more flour if needed to make it easier to work with. The dough will be quite soft.
Oil a large bowl, and place the dough in it, turning the dough once to coat the top with oil. Cover with a kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 1½ hours.
Coat a 10-by-15-inch sheet pan well with olive oil. Turn the dough out onto a floured surface, and knead very briefly to get out any air bubbles, then place it on the oiled pan. Stretch and pat the dough out to fit the pan. Now make indentations all over the dough with your fingertips. Give the focaccia a drizzle of olive oil, cover it with plastic wrap, and let it sit again until it’s puffy, about 45 minutes.
Preheat the oven to 450 degrees.
Give the dough an extra drizzle of olive oil and a sprinkling of Ras el hanout , salt and black pepper. Bake for 15 minutes. Lower the heat to 375 degrees, and bake for about 15 minutes longer, or until the focaccia is golden brown. Serve warm or at room temperature.
1 tsp. crushed red pepper
-Combine all ingredients, except oil, on a shallow bowl or plate.-Pour olive oil and balsamic over.
Notes: Serve with fresh-baked bread for dipping.