Focaccia di Recco

Place flour into work bowl of a large stand mixer; add both amounts of water, 1 tablespoon olive oil, and 3/4 teaspoon salt. Mix dough using stand mixer fitted with dough hook on low speed until it forms a ball on the dough hook, 5 to 6 minutes. Dough should be soft and elastic but not sticky.

Turn dough out onto a work surface and form a ball. Cover with plastic wrap and let stand on counter at room temperature for 1 hour.

Lightly grease the quarter-sheet baking pan with 1 teaspoon olive oil; sprinkle with cornmeal. Dust a work surface lightly with flour.