Focaccia with Hybrid Dough

To make the dough:
In a large mixing bowl, add all of the levain, and lukewarm water. Mix well. Then add instant yeast and give a thorough mix.
(If you're using active dry yeast, dissolve it with a teaspoon of sugar in ¼ cup of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.)
Add all the flour, mix and knead by hand or a stand mixer to get sticky dough. Cover and let it rest (autolyze) for 30 Minutes. After autolyze, add olive oil and salt and knead the dough smooth dough, (it is very sticky dough and kneading will not be very easy). If you're kneading in a stand mixer, it should take about 7 to 8 minutes at low speed.
Place the dough in a lightly greased bowl, cover, and let it bulk ferment for 2 hours, with 4 stretch and folds.
Grease a large baking tray generously with olive oil. Pull out the dough on to the tray and with greased hands, flatten the dough to large half inch thick round or oval or rectangular shape.
Layer the toppings on the dough. I’ve used fresh plum tomatoes, olives, caramelized onion and mozzarella cheese. Pierce in fresh rosemary leaves all over the dough top.
Cover the pan with a plastic wrap, and allow the dough to rise, at room temperature for about 30 minutes to an hour. The focaccia may not double in size, but will become puffy. Using your fingertips, press the dough down to create small random indentations. Brush the top with oil, place the required toppings, and sprinkle with coarsely ground black pepper, if desired.
Bake the focaccia in a preheated 220°C oven for 20 to 25 minutes, until it is golden brown. You will find that because of the oil, the crust will brown quickly; tent it with aluminum foil if it appears to be getting browner than you like before the 20 to 25 minutes is up. Just 5 minutes before removing the focaccia from the oven, sprinkle with freshly plucked and chopped basil leaves and grated parmesan cheese.
Remove the focaccia from the oven, and slip it out of the pan onto a rack to cool a bit. You don’t want to leave the focaccia in the pan, as the bottom will steam and become soggy.
Serve the focaccia warm or at room temperature.
Note 1: Water required may vary, Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
Note 2: Baking time could vary from different ovens.
Note 3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)