Focaccia Bread

4 Cups of Flour

1/2 Cup 105-110*F water

1 tsp Active dry yeast

1 Cup 105-110*F Water

2 tsp Salt

1 TBS Olive Oil

For the sponge, combine 1/2 Cup flour and 1/2 Cup warm water, and the yeast in a bowl, beath with a wooden spoon until smooth. Cover loosely with plastic wrap and let the mixture stand overnight at room temperature to ferment.

Gradually stir in the 1 Cup of warm water, the 2 tsp of salt, and just enough of the remaining flour to make a dough that pills away from the sides of the bowl. Turn the dough onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic. Place the dough in lightly greased bowl, turn once. Cover and let it rise in a warm place until doubled (about1 hour).

Turn the dough over onto a well-floured baking sheet or cast iron skillet. Place an extra large bowl over the baking sheet or cast iron skillet and let it rest for 30 minutes. Meanwhile, preheat the oven to 475*F, shape the dough with your hands to push down indentations with your fingers equally throughout the dough. be careful not to stretch or do too much with the dough so it doesn't deflate.

Bake for 15-20 minutes until golden, check after 6- minutes to pop any bubbles with a sharp knife.

You can flavor the dough with almost anything, I like rosemary, garlic and sprinkle the top with a little sea salt.