Focaccia

Focaccia Bread
Ingredients:
4-4 1/2 c flour
1/2 c warm water (105-115 deg)
1 tsp active dry yeast
1 c warm water (105-115 deg)
2 tsp salt
1 tsp dried rosemary or basil
1 Tbs olive oil
coarse salt

1.For the sponge, in a bowl combine 1/2 c of flour, 1/2 c warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight [or about 4-8 hours if you didn't plan that far ahead] at room temperature to ferment. [I have also waited two days to use the sponge, the bread was just as yummy.]
2. Gradually stir 1 c warm water, rosemary and salt. Add just enough flour to make a dough that pulls away from the bowl. Turn dough out onto a well floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (about 8-10 min total). Place dough in a lightly greased bowl [be sure to get all the sides for ease in removing the dough later], turn the dough once. Cover; let rise in a warm place until double in size (about 1 hour). [Don't put the bowl directly on top of the oven. I began cooking the dough in the bowl doing this once.]
3. Turn dough out onto a well floured baking sheet. Place a large bowl over the dough to cover it and let it rest for 30 min. Meanwhile preheat oven and a bread stone to 475 deg.
4. Shape the dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with fingertips. (Don't stretch dough to roughly or it will deflate; you want to keep air bubble intact.) Make 1/2 inch indentations every 2 inches in dough. Brush dough with olive oil; sprinkle with coarse salt. Carefully slide focaccia from floured baking sheet to preheated bread stone. (If you do not have a bread stone leave the bread on the baking sheet it was formed on.) [Do not use a pizza pan: the bottom will not form a hard crust.]
5. Bake for 15-20 min or until golden brown, checking every 8 minutes and popping any large bubble with a knife. [I have yet to encounter any large bubbles.] Cool on a wire rack for 15 minutes. Serve warm. [This bread is not nearly as good cold: eat it warm with seasoned drizzling oil or oil and balsamic vinegar.]