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Focaccia
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| 4 to 4 1/4 cups | all purpose flour |
| 1/2 cup | warm water, (105 to 115) |
| 1 tsp. | Active dry yeast |
| 1 cup | warm water, (105 to 115) |
| 2 tsp. | Salt |
| 1 Tbsp. | Olive oil |
Coarse salt
For the sponge, in a bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover lossely with plastic wrap. Let stand overnight to ferment.
Gradually stir in the 1 cup warm water, the 2 teaspoons of salt, and just enough of the remianing flour to make a dough that pulls away from the sides of the bowl. Tirn the dough out and knead in enough of the remaining to make a stiff dough that is smooth and elastic. Let rise until double in size.
Turn dough out and let set another 30 minutes. Shape dough into a 11 inch circle. Don't be too rough with the dough.
Make 1/4 inch indentations every 2 inches. Brush dough with olive oil and sprinkle with coarse salt. Bake for 15 to 20 minutes at 475^.
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