Recipe - Basic Focaccia Dough

SPONGE
1 teaspoon Active dry yeast
One half cup Warm water; 105110 degrees
Three fourths cup Unbleached; all purpose

DOUGH
flour
1 teaspoon Active dry yeast
1 cup Warm water
3 tablespoon Extra virgin olive oil
3 One fourth cup Unbleached allpurpose flour
2 teaspoon Sea salt

TOPPING
2 tablespoon Extra virgin olive oil
1 (up to)
1 One fourth teaspoon Coarse sea salt

From: albersa@aztec.asu.edu (ANN ALBERS)

Date: 31 May 1995 05:20:19 0600
Here's a yummy focaccia recipe from my local paper. It's lighter in
texture, and less flat than some recipes, but tasty nonetheless:

For the sponge: Sprinkle yeast over warm water in a large mixing bowl.
Whisk it in and let stand until creamy, about 10 minutes. Stir in flour.
Cover tightly with plastic wrap and let stand until bubbly and doubled in
volume, about 45 minutes.

For the dough, sprinkle yeast over warm water. Let stand until creamy,
about 510 minutes. With a wooden spoon, stir the yeast mixture and the
olive oil into the sponge and mix well. Stir in 1 cup of the flour and the
salt. Stir in enough remaining flour to produce a soft dough. Knead on a
lightly floured board until soft and smooth, about 68 minutes.

Place dough in a lighly oiled bowl, cover with plastic wrap and let rise
until doubled 1 to 1 14/ hrs or overnight in the fridge.

Divide dough in half and press into two lightly oiled 9" round cake pans.
If dough shrinks from the sides, let rest a few minutes then stretch it
again. Cover with a towel and let rise in a warm place for 45 minutes or
until dough is full of air bubbles. Just before baking, press your
fingertips deep into the dough all over the surface to dimple the loaf.
Drizzle with olive oil and sprinkle with sea salt.

Bake at 425 deg. for 2025 minutes until top is golden. Remove from pan
and cool on a wire rack.

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