Fo'Shizzle FoCaccia

My daughter paid me a high compliment tonight. After wolfing down most of the rest of the focaccia that I made today, she said that she was still hungry but wanted to have the remainder of it for breakfast tomorrow -- and that I could consider myself in receipt of a royal command to Make More.

Here's the recipe, from Savory Baking. Please note that I've rewritten it a bit to make it easier for me to understand.

Focaccia

4 1/2 t active dry yeast
3C + 1 T unbleached all-purpose flour, plus some for handling
7 T butter, melted, divided
1 t fine kosher salt or sea salt, divided
6 T finely grated Parmigiano-Reggiano cheese, divided
Butter, unsalted, softened, to grease baking sheet
1 1/2 T olive oil
Coarse sea salt

Make the Biga:
1. In medium bowl, dissolve yeast in 2/3 cup warm water; stir until creamy.
2. Add 1 C flour, 1 T butter, 1/4 t kosher salt or fine sea salt.
3. Mix until you have a rough batter
4. Sprinkle 1 T flour over top of batter
5. Cover with plastic wrap; place in warm draft free location for one hour.

When Biga is ready:
1. In a large bowl, combine 2 C flour, 3/4 t kosher salt or fine sea salt.
2. Make a well in the center of the flour and place the biga into the well. Note that the biga is very likely to be sticky.
3. Add 1/3 C plus 2 T warm water to the sponge. Mix the water with the sponge, by hand if you can.
4. Gradually work the flour in with the sponge. You may need to drizzle a little more water to moisten the flour sufficiently.
5. Knead the flour briefly to make a rough dough.

Working the Dough:
1. Dust a work surface with flour.
2. Knead the dough for 1-2 minutes.
3. Invert a bowl over the dough and let it rest for 15 minutes.
4. Knead for 2-3 minutes more until the dough is smooth and elastic.
5. Shape the dough into a ball, cover with a damp cloth, and let it rest for 20 minutes.

Rolling out the Dough:
1. Roll the dough out into a 10 x 15 inch rectangle.
2. Brush the dough with 2 T melted butter.
3. Sprinkle 2 T Parmesan over one half of the dough, leaving the other half plain.
4. Fold the plain half over the cheese-covered half.
5. Rotate the dough 90 degrees.
6. Do steps 1 - 5 of Rolling out the Dough two more times.
7. Roll out the dough to a 10 x 15 rectangle one more time.

Preparing to Bake:
1. Generously grease a baking sheet with the butter.
2. Place the dough onto the sheet and cover with a damp cloth.
3. Let the dough sit in a warm, draft free place for 1.5 - 2 hours, or until doubled in bulk.

Baking:
1. Heat over to 400 F
2. Uncover focaccia and let it sit for 5 minutes to dry a bit.
3. Brush focaccia with olive oil.
4. Bake for 25-30 minutes, until well puffed up, golden, and crisp. (Bake for 15-20 minutes if you prefer it to come out softer.)
5. Remove from oven.
6. Optionally, drizzle with more olive oil and sprinkle with coarse sea salt.