Focaccia

1. Mixi 2 cups flour with the dissolved yeast.
2. Kneadi the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook.
3. Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.
4. Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt.
5. Knead until dough is smooth and elastic.
6. Let rise again in a covered bowl for another 3 hours.
7. Preheat the oven to 400 degrees.
8. Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick.
9. Brush with the remaining olive oil and press the topping of your choice into the top of each circle.
10. Bakei on a baking sheet until golden brown, about 20 minutes.
11. Serve warm or at room temperature, cut into wedges, squares, or triangles.
12. NOTE: Slashes may be made in a decorative or random pattern in the breads before baking.