Built on a yeasted sponge left to double in a warm spot, this focaccia bakes on a preheated pizza stone at fierce heat, brushed with olive oil and strewn with mixed fresh herbs, sea salt, and cracked pepper.
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For sponge: Make sponge by mixing yeast, sweetener, water, and high-gluten flour together.
Cover sponge with plastic, transfer to warm place until doubled in size (20-30 minutes ).
For dough: Preheat oven to 475°F. Place pizza stone in oven to heat up.
Incorporate into sponge mixture: potato, warm water, olive oil, salt, semolina flour, fresh herbs, and enough whole wheat bread flour to form knead-able dough.
Transfer dough to floured work surface and knead. Dough should be soft and a little sticky. Knead for about 10 minutes .
Transfer dough to oiled bowl, cover with plastic. Rise until doubled in size (30-45 minutes ).
Fold and turn dough. Flatten and form focaccia on parchment-lined pizza peel. Cover with damp towel and let rise again 15-20 minutes more, or until doubled in size again.
Brush top of focaccia with olive oil and sprinkle with mixture of fresh herbs, sea salt, and fresh cracked pepper. Dimple surface with fingertips, and transfer to pizza stone. 20-25 minutes .
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