Focaccia with Chere and Green Onions

1. 1

   Place 1 cup warm water in bowl of heavy-duty mixer.

2. 2

   Sprinkle yeast over.

3. 3

   Stir to dissolve yeast.

4. 4

   Let stand 10 minutes.

5. 5

   Mix in 1 cup flour.

6. 6

   Cover bowl with plastic wrap.

7. 7

   Let sponge stand in warm draft-free area until foamy and doubled in volume, about 1 hour.

8. 8

   Add 1/4 cup olive oil, 2 1/2 teaspoons salt and remaining 3/4 cup water to sponge.

9. 9

   Using paddle attachment, beat on lowest speed until blended.

10. 10

    Gradually add 3 1/4 cups flour, beating until dough comes together, about 5 minutes (dough will be moist and sticky).

11. 11

    Cover bowl with plastic wrap and towel.

12. 12

    let dough rise in warm draft-free area until doubled in volume, about 1 hour.

13. 13

    Brush 2 heavy large baking sheets with oil.

14. 14

    Transfer dough to lightly floured surface.

15. 15

    Sprinkle with just enough flour to keep dough from sticking.

16. 16

    Divide dough into 8 equal pieces.

17. 17

    Shape each piece into ball; flatten each ball into disk.

18. 18

    Transfer disks to prepared baking sheets.

19. 19

    Let rise 30 minutes.

20. 20

    Preheat oven to 425F.

21. 21

    With lightly floured fingers, press dough disks all over, dimpling surface.

22. 22

    Sprinkle disks with goat cheese, green onions, garlic and crushed red pepper, dividing equally.

23. 23

    Drizzle each disk with 1 teaspoon extra-virgin olive oil, then sprinkle with coarse salt.

24. 24

    Let rise 15 minutes.

25. 25

    Bake breads until golden, about 30 minutes.

26. 26

    Transfer breads to racks.

27. 27

    Brush each bread with 2 teaspoons olive oil.

28. 28

    Serve focaccia warm.

* Per serving · 4 servings · Values may vary.