Instructions: To make the sponge: Mix the instant yeast with the flour and stir in the water using 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 olive oil and the milk into the sponge with a wooden spoon. Mix the flour and the salt, and add to the sponge mixture, stirring with a wooden spoon. Knead by hand on a lightly floured 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 with a baking stone inside.

Second rise: Generously oil (olive, of course) 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.

Note: At this point, you may top it with the toppings of your choice or bake it as is after dimpling it with your fingertips, drizzling a little oil over it, and sprinkling coarse salt.

Baking: Set the baking pan directly on the baking stone and bake until crispy and crunchy, about 22 to 30 minutes. The oven should be preheated to 425F with the baking stone inside.

NOTES : A BBB (bread baking buddy) of mine, who, I think, lives in an igloo somewhere on the frozen tundra of Canada, has asked me for a good focaccia recipe. Instead of replying directly to her, I thought it good enough to share with all of you. So, this is for you Glory, and anyone else that wants a really good focaccia:

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