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1
Make the sponge.
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2
Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve.
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3
Whisk in flour.
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4
Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
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5
Make the dough.
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6
If using a stand mixer, whisk together yeast and water in a small bowl and let stand until creamy, a few minutes.
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7
Add to sponge in the mixer bowl, along with olive oil.
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8
Add flours and salt and mix in with the paddle attachment for 1 to 2 minutes, until ingredients are amalgamated.
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9
Change to the dough hook and knead on medium speed for 8 to 10 minutes.
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10
Dough should come together and slap against the sides of the bowl.
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11
It will be slightly tacky.
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12
To make the dough by hand, combine yeast and water as directed and whisk into sponge with the olive oil.
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13
Whisk in all-purpose flour.
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14
Add salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon.
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15
When you can scrape out the dough , add flour to the work surface, put the dough on top and knead for 8 to 10 minutes, until soft and velvety.
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16
Return to the bowl (coat bowl lightly with olive oil first).
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17
Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
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18
Shape the focaccia.
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19
Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil.
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20
Line with parchment and flip the parchment over so exposed side is oiled.
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21
Turn dough onto the baking sheet.
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22
Oil or moisten your hands, and press out dough until it just about covers the bottom of the pan.
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23
Dough may be sticky.
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24
Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan.
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25
Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until dough is full of air bubbles.
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26
Preheat oven to 425 degrees after 30 minutes of rising (30 minutes before you wish to bake), preferably with a baking stone in it.
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27
Place thyme and olive oil for the topping in a small saucepan or skillet and heat until thyme begins to sizzle.
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28
Count to 30 and remove from heat.
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29
Swirl the oil in the pan, then transfer to a measuring cup or ramekin and allow to cool.
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30
With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so that you leave indentations.
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31
Arrange cherry tomato halves and olives on dough, pressing them into the dimples.
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32
Drizzle on olive oil and use your fingers to distribute any thyme that remains in the cup or ramekin over the tomatoes.
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33
Sprinkle with a little coarse sea salt if desired.
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34
Place pan in oven on baking stone.
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35
Spray oven 3 times with water during the first 10 minutes of baking and bake 20 to 25 minutes, until edges are crisp and top is golden.
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36
If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes.
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37
Remove from oven, remove from pan at once and cool on a rack.
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38
If you want a softer focaccia, cover with a towel when you remove it from the oven.
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39
Sprinkle torn or slivered basil leaves over the surface of the focaccia.
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40
Serve warm or at room temperature.
