This is from the Washington Post, it is the base recipe that they use for focaccia, pizza, and cinnamon rolls. It makes a large batch, 4 lbs of dough. However they say it halves easily.
Ingredients
3 1/4 cups (770 milliliters) lukewarm water
1/4 cup (60 milliliters) extra-virgin olive oil
1 tablespoon dried instant yeast (not rapid rise)
4 1/2 teaspoons kosher salt
2 tablespoons granulated sugar
7 1/2 cups (36 ounces; 1022 grams) unbleached all-purpose flour, plus more for dusting
Instructions
1. Use a wooden spoon or sturdy spatula to stir together the water, oil, yeast, salt, sugar and flour in a large (5- or 6-quart) bowl, forming a rough dough. Transfer to a large container with a lid, or divide between two smaller containers, as the dough will significantly expand. Partially cover and let it rest for about 2 hours on the counter. (Alternately, if you have a lidded container large enough for mixing, you can assemble the dough in there.)
2. The dough can be used right away, but it is much easier to handle once it has been thoroughly chilled, about 3 hours. The dough can be stored in the refrigerator for up to 2 weeks.
3. Dust the surface of the refrigerated dough lightly with flour, then pull a fourth of it off (it will be about a 1-pound portion; the dusting makes this task easier, as the dough is sticky). Dust the portion you are using with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Then proceed to use the ball in your choice of the recipes.