Nancy's basic focaccia dough Recipe - Los Angeles Times

Name: Nancy's basic focaccia dough Recipe - Los Angeles Times
Ingredients: Scant 1/8 packed teaspoon cake yeast or 1/16 teaspoon active dry yeast; Scant 1/2 cup (3.71 ounces) water; 1/2 cup plus 3 tablespoons (3.04 ounces) bread flour; 1 1/4 cups plus 2 tablespoons (11.04 ounces) water; 1/2 cup plus scant 1 tablespoon (.39 ounce) olive oil, divided; Focaccia sponge; 2 packed tablespoons plus 1/4 packed teaspoon (.39 ounce) fresh cake yeast or 1 3/4 teaspoons (.195 ounce) active dry yeast; 2 tablespoons plus 3/4 teaspoon (.56 ounce) rye flour; 3 1/3 to 3 2/3 cups (15 to 16.45 ounces) bread flour, more if needed; 1 tablespoon (.39 ounce) kosher salt

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We've all been there. You're in a foreign country, or a favorite restaurant here in town, eating something that you just love and wondering, maybe even worrying, "How will I ever make this at home?"...

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Ingredients

Scant 1/8 packed teaspoon cake yeast or 1/16 teaspoon active dry yeast
Scant 1/2 cup (3.71 ounces) water
1/2 cup plus 3 tablespoons (3.04 ounces) bread flour
1 1/4 cups plus 2 tablespoons (11.04 ounces) water
1/2 cup plus scant 1 tablespoon (.39 ounce) olive oil, divided
Focaccia sponge
2 packed tablespoons plus 1/4 packed teaspoon (.39 ounce) fresh cake yeast or 1 3/4 teaspoons (.195 ounce) active dry yeast
2 tablespoons plus 3/4 teaspoon (.56 ounce) rye flour
3 1/3 to 3 2/3 cups (15 to 16.45 ounces) bread flour, more if needed
1 tablespoon (.39 ounce) kosher salt