Basil, Olive and Feta Foccacia
1/2 cup (130 ml) warm water (warmer than room temp but not warm enough to be uncomfortable to the touch)
1 cup (235 ml) warm water (same as the first)
fresh basil, cut into thin ribbons
This recipe requires you to make a sponge. For this you take 1/2 cup of flour and place in a large bowl with the half cup warm water and the yeast. Cover the bowl with plastic and let stand anywhere from 2-8 hours. This is to allow it to ferment, I personally couldn't wait the whole time, I think I made it a minute past the 2 hour mark.
Prep a large baking pan (pizza pan works well) by either taking an oiled napkin and running it around the pan or line with parchment paper.
Punch the dough down and allow to rest 10 minutes.
Preheat the oven to 400F(200C).
When done cooking, place on a rack to cool for about 15 - 20 minutes.