Dissolve the yeast in 1 cup lukewarm water in a bowl and let sit until foamy. In another bowl, add the remaining ¾ cup water, EVOO, and the salt. Pour in the yeast mixture. Blend in the flour, 1 cup at a time (4-5 ½ cups), until the dough comes together.
Knead on a floured board for 10 minutes, adding flour as needed to make it smooth and elastic. Put the dough in an oiled bowl, turn to coat well, and cover with a towel. Let rise in a warm draft-free place for 1 hour, until doubled.
Punch down the dough, knead it for about 5 minutes, and gently roll it out to fit a jelly roll pan, 15 ½ by 10 ½ inches. Let rise for 15 minutes, covered. Oil your fingers and make impressions with them in the dough, 1 inch apart.
Let rise one hour.
Preheat the oven to 400°F. Drizzle the dough with EVOO and sprinkle with kosher salt. Bake for 15 to 20 minutes, until golden brown.
Sprinkle with additional oil if desired. Cut into squares and serve warm.
F. Oliver’s Oil and Vinegar recommendations:
Herbes de Provence
Fresh Bright Basil