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1
Place 1 cup warm water in bowl of heavy-duty mixer.
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2
Sprinkle yeast over.
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3
Stir to dissolve yeast.
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4
Let stand 10 minutes.
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5
Mix in 1 cup flour.
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6
Cover bowl with plastic wrap.
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7
Let sponge stand in warm draft-free area until foamy and doubled in volume, about 1 hour.
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8
Add 1/4 cup olive oil, 2 1/2 teaspoons salt and remaining 3/4 cup water to sponge.
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9
Using paddle attachment, beat on lowest speed until blended.
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10
Gradually add 3 1/4 cups flour, beating until dough comes together, about 5 minutes (dough will be moist and sticky).
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11
Cover bowl with plastic wrap and towel.
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12
let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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13
Brush 2 heavy large baking sheets with oil.
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14
Transfer dough to lightly floured surface.
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15
Sprinkle with just enough flour to keep dough from sticking.
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16
Divide dough into 8 equal pieces.
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17
Shape each piece into ball; flatten each ball into disk.
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18
Transfer disks to prepared baking sheets.
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19
Let rise 30 minutes.
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20
Preheat oven to 425F.
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21
With lightly floured fingers, press dough disks all over, dimpling surface.
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22
Sprinkle disks with goat cheese, green onions, garlic and crushed red pepper, dividing equally.
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23
Drizzle each disk with 1 teaspoon extra-virgin olive oil, then sprinkle with coarse salt.
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24
Let rise 15 minutes.
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25
Bake breads until golden, about 30 minutes.
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26
Transfer breads to racks.
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27
Brush each bread with 2 teaspoons olive oil.
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28
Serve focaccia warm.
