Focaccia Pizza Dough

Combine 2 cups of all-purpose flour, with 1 tablespoon active dried yeast, 1 1/4 cups water and 1 teaspoon sea salt in a bowl. Beat to mix, cover and set aside in a warm place until it has doubled in size, about 20 minutes.

Place 1 1/2 cups of flour and 4 tablespoons butter on a board. Spoon the risen yeast mixture into the center of the flour and gradually combine until all of the flour is incorporated. Knead until smooth and elastic, about 5 minutes.

Divide the dough into 3 equal portions. Press each portion of dough into a 9 inch round. Prick well with a fork. Place each round on an oiled baking sheet. Brush the tops with olive oil. Set the focaccia dough aside in a warm, draft-free place until it has doubled in size, about 40 minutes. Meanwhile, preheat oven to 425 degrees F.

Bake until golden brown on top, about 25 minutes. Cool on a rack. The extra focaccias can be frozen before or after baking. If preparing the dough in advance, extend the proofing time of the dough by placing it in the refrigerator.