Pickle and Ranch Focaccia

Add flour, salt, yeast, and sugar to a large bowl and whisk together. Add 1 cup of your warm water and whisk together. Add the last half of the 2 cups (reserving the final 2 tbsp), and mix again until dough is shaggy. Add in the remaining 2 tbsp of water and mix. Add in some olive oil and gently use hands to incorporate it throughout the dough (do not overmix). Cover and set aside for 30 minutes. After 30 minutes, use the stretch and fold method: pick up a side of the dough, stretch it up, fold it onto itself, rotate the bowl and repeat about 5-6 times. Cover and let rest for 1 hour. While the dough is resting, rub butter on the edges of a 9x13 baking pan, lay fitted parchment paper on the bottom, drizzle with olive oil and spread around. Set aside. Shred about 1/2 cup of Havarti cheese. After the 1-hour rest, repeat the stretching and folding, then place the dough ball into the baking pan. Flip it over to ensure both sides have olive oil on them. Using your hands, flatten the dough out as best as you can, avoiding over-handling. Cover with plastic wrap tightly, and set aside to rise again for 1 hour. Once the dough has risen, coat your fingers in olive oil and starting from the middle out to the edges, begin to dimple your dough. Spread the dough to the corners while dimpling, ensuring it's even. Drizzle with more olive oil, sprinkle with a generous amount of Ranch seasoning, sprinkle shredded Havarti, and top with chopped pickles. Drizzle a little more olive oil and sprinkle flakey sea salt. Bake at 450°F for 20 minutes. Once done, sprinkle with fresh dill, and enjoy!