Total Calories: 333
1 To make the starter, sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. Whisk in 1 cup of the flour until smooth. Cover with plastic wrap and leave at room temperature for about 1 hour or up to 24 hours. (If the weather is hot, place the starter in the refrigerator. Remove it about 1 hour before making the dough.)
2 In a heavy-duty mixer or food processor, combine 3 cups of the flour and the salt. Add the starter, wine, and oil. Stir the dough until smooth and elastic, about 3 to 5 minutes. It will be very sticky, but do not add more flour.
3 Oil the inside of a large bowl. Add the dough. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
4 Oil a large baking sheet or a 15 × 10 × 1-inch jelly roll pan. Flatten the dough. Place it in the pan, patting and stretching it out with your hands to fit. Cover with plastic wrap and let rise until doubled, about 1 hour.
5 Place the rack in the center of the oven. Preheat the oven to 425°F. Press the dough firmly with your fingertips to make dimples about 1 inch apart all over the surface. Drizzle with the 3 tablespoons oil. Sprinkle with sea salt. Bake 25 to 30 minutes or until crisp and golden brown.
6 Slide the focaccia onto a rack to cool slightly. Cut into squares or rectangles and serve warm.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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