Italian bread

Ingredients
5 cups Flour
1 1/2 cups Warm Water
1 packet Active Dry Yeast
1 cup Olive oil
1 tbsp Sugar
1 tbsp Sea Salt
Preparation
Preheat the oven to 200 degrees C.
In a small bowl combine warm water, yeast and sugar. Put the bowl in a warm place for the yeast to start bubbling, for about 15 minutes.
Combine the flour, 1 tbsp of salt, 1/2 cup olive oil and the yeast mixture in a mixer on low speed to make dough.
Knead the dough for 5 mins until it becomes smooth and not sticky.
Transfer the dough onto a floured surface, then knead it by hand a couple of times.
Coat a bowl with olive oil and place the dough into the bowl. Cover it with plastic wrap and leave it for an hour till it doubles in size.
Coat a jelly roll pan with the olive oil.
Place the dough onto a greased baking pan, patting it into 1 inch circular shape..
Turn the dough over to coat the other side with the olive oil and fit the pan.
Spread your fingers out and make finger holes all the way through the dough.
Leave the dough in a warm place until to doubles its size, for about an hour.
Sprinkle the top of the focaccia with some more sea salt and drizzle a little oil on top.
Cut into desired size and serve.