---------- Recipe via Meal-Master (tm) v8.05
       Title: Basic Focaccia
  Categories: Breads
       Yield: 1 servings
       1 ts Active dry yeast
     1/2 c  Warm water, 105-110 degrees
     3/4 c  Unbleach all purpose flour
       1 ts Active dry yeast
       1 c  Warm water
       3 tb Extra virgin olive oil
   3 1/4 c  Unbleached all-purpose flour
       2 ts Sea salt
       2 tb Extra virgin olive oil
       1    -1 1/4 t coarse sea salt
   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 5-10 minutes.  With a wooden spoon, stir the
   yeast mixture and the olive oil into the sponge and mix well. Stir in 1 c
   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 6-8
   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 20-25 minutes until top is
   golden.  Remove from pan and cool on a wire rack.