So here is the sponge for our focaccia. (I feel like I'm appearing on Baker's Dozen on Food Network.) The sponge has been fermenting for two hours; it is nice and bubbly, and much less stiff, much more batter-like. This would be okay to use as is, but I think I'll let it ripen for about another 1/2 hour. The optimum point of use is when the surface just starts to pucker in on itself, looking like it will collapse any minute. Eventually, of course, it *will* collapse, and then it will be useless for raising your dough or giving it a nice flavor, but don't worry, dear friends, we're nowhere close to that point.
I have scaled the rest of the ingredients, so that once the sponge is ready, I can mix it up fast, put it up to ferment, and then post all the pictures what will be taken. (We'll be right back. 