focaccia from Genoa
sponge: 2.5 tsp (1 pkg) active dry yeast 2/3 c warm water (105-115 degrees) 1 c unbleached all-purpose flour dough: 1/2 c water, room temperature 1/3 c white wine (room temp) 1/3 c olive oil 2.5 c + 2 tsp flour 2 tsp salt topping: 2 Tbsp olive oil 3/4 tsp salt sponge: Sprinkle yeast over warm water in large bowl, whisk it in, and let stand until creamy, about 10 min. (I usually add a little sugar too, to make the yeast foam and check that the water temp was right.) Stir in 1 c flour and beat until smooth. Cover with plastic wrap and let rise about 30 minutes. dough: Add water, wine, and olive oil to sponge. Whisk in 1 c flour and salt, then beat in rest of flour until dough is soft and sticky. Knead on lightly floured board for 6-8 min, until dough is smooth and shiny but not wet. (I often add a couple more Tbsp of flour as needed during this process.) 1st rise: Place dough in lightly oiled bowl, cover tightly with plastic wrap, and let rise for about 1 hour. 2nd rise: Press dough into lightly oiled 9x13 pan (or 2 cake pans), dimple with fingers, cover with towel, and let rise about 45 minutes. baking: Preheat oven to 425. Dimple the dough again with fingers, drizzle olive oil over top, and sprinkle with salt. Place focaccia in oven and immediately reduce temperature to 400. Spray sides and floor of oven with water 3 times during 1st 10 minutes of baking. (Just do it with your fingertips if you don't have a spray bottle.) Bake for a total of 25-30 minutes until golden. Immediately remove from pan. Serve warm or at room temperature.
source: Focaccia cookbook