Sounds like you're looking to bake some serious focaccia, Joe! While it could hypothetically work to mix up an overnight starter that's scaled up enough to make a quadrupled batch of dough, you're better off mixing up two double batches (use 2x the ingredients listed for the starter). This will ensure a more even distribution of ingredients, as well as proper fermentation. This approach of making two double batches also has the advantage that it will likely fit in your mixer if you have one, whereas a quadrupled batch is challenging to knead either by hand or machine. Be sure to watch your dough closely as it rises, as double batches can rise at different rates depending on your yeast and the rising environment. We hope that helps, and happy baking! Kye@KAF

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