One large focaccia, or pizza.   485g bread flour (or 470g AP flour mixed with 15 g vital wheat gluten) 390g tepid water 15g salt 15g sugar 4g dry or instant yeast   One to four days before baking: In a stand mixer bowl, mix water, sugar and yeast. Add flour and salt. Mix slowly until combined. Knead for 3-5 minutes. Let rest for 7-10 minutes.  Repeat kneading and resting the dough for a total of 3-4 kneading cycles