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To make the sponge:
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In a small mixing bowl, sprinkle the yeast over the water.
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Let the bowl sit for a few minutes to let the water absorb the yeast.
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With a wooden spoon, stir in the flour until all of the ingredients are mixed.
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Cover the bowl tightly with a sheet of plastic wrap.
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Set the bowl at room temperature about 70 degrees until the sponge becomes bubbly and thick, 12 to 24 hours.
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7
To make the dough:
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Once the sponge is ready, add the water, olive oil and sponge in a large bowl with a mixer.
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With the dough hook running, over low speed, add the yeast, barley flour and 3 1/2 cups of flour.
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Mix the ingredients over low speed for 2 minutes to thoroughly combine and form the dough.
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With the mixer running, slowly add the salt, then increase the speed to medium.
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Keep mixing the dough until smooth and well-formed, and starts to pull away from the bowl, about 7 minutes.
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If the dough is too sticky to pull away from the sides of the bowl at all, add a little more flour (a tablespoon at a time) to reach the right consistency, the dough should be still quite sticky, and it shouldn't be completely clean the bowl.
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Turn the dough onto a lightly floured cutting board, well grease the mixing bowl with the cooking spray or oil.
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Put the dough back into the well-greased bowl.
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Wrap the dough tightly in a plastic wrap and another piece of plastic wrap to double secure the bowl.
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Set the dough at room temperature until double in bulk, about about 1 hour.
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Turn the dough out onto the slightly floured surface.
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Fold the edges of the dough toward the center (Imagine that the dough is square with 4 edges).
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Turn the dough over and return it to the bowl that's coated with the cooking spray again, folded side down.
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Cover the bowl again with the plastic wraps and leave it at room temperature until doubles again, about 1 hour.
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22
Pour 3 tablespoons of olive oil into each of 8-inch cake pan, and tilt the pans to let the oil cover the bottom completely and evenly.
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Transfer the dough gently onto the floured cutting board, try not to deflate the dough.
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24
Divide the dough into two equal portions.
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Place each dough in the prepared cake pan and very gently pull the edges just to almost form a round shape.
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Cover each pan with a clean kitchen towel and let sit at room temperature until almost fill up the pan, about 30 minutes.
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The dough is ready and time to make your favorite Foccacia.
