Instructions: To make the sponge: In a large bowl, mix the yeast and the flour. Pour in the water and stir with a wooden spoon until you have a batter-like dough. Cover tightly with plastic wrap and let rise until puffy and bubbly, 30 to 45 minutes.

To make the dough: Beat the milk and olive oil into the sponge with a wooden spoon. Stir in the flour and salt, mixing to make a dough. Knead on a lightly floured work surface for 8 to 10 minutes until the dough is velvety and sticky.

First rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 hour to 1 hour and 15 minutes.

Preheat the oven to 425F with a baking stone inside. Second rise: Generously oil an 11 X 17-inch baking pan. Place the dough in the pan, press it as far toward the edges as it will go, and cover with a towel. After 10 minutes, stretch it again to the edges, cover, and let it rise for 20 more minutes.

Topping: Use the toppings of your choice, distributing them evenly over the surface

Baking: Set the baking pan directly on the stone and bake until the crust is crispy and crunchy, about 22 to 30 minutes.

Note:
This recipe is adapted from Carol Fields book "In Nonnas Kitchen." There it is called sfincione or Sicilian focaccia.

The Tarheel Baker

NOTES : Dan Aldrich was looking for a chewy pizza crust that called for a sponge. Try this one, Dan. Ill bet its better than Pepes!

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