Focaccia

1. Pour the flour and instant yeast into the bowl of a stand mixer fitted with a dough hook. Mix on speed 1 for 20 seconds until all the dry ingredients are well combined.
2. Add the water, olive oil, and salt. Knead on speed 2 for 4 minutes. Knead the dough by hand for another minute. Shape the dough into a ball, brush it with olive oil, and cover it with a damp cloth. Let it rise for 1 hour.
3. Roll out the dough until it is 1 cm thick. Transfer it to a baking sheet brushed with olive oil. If necessary, trim the edges. Cover with a damp cloth and let rise for 30 minutes.
4. Use your fingers to poke holes in the dough. Sprinkle the focaccia with the remaining teaspoon of salt, thyme, and a little olive oil. Bake for 20 minutes in an oven preheated to 250 ºC.
5. Drizzle with more olive oil.