You will need: the sponge, 1/2 cup tepid water, 1/3 cup extra-virgin olive oil (yes, you want extra virgin, but no, you don't need some rarefied boutique oil -- I use a cheap extra virgin olive oil from Crete that is bright green and peppery and tastes like a million bucks), 1/3 cup white wine (again, you don't need a fancy bottle of Sancerre, but you do want something drinkable, as you will taste the wine in the finished bread; I buy those big bottles of white table wine; I like Fossi Bianco, but if you can't find it, nearly every wine store, including state stores, carry Yellowtail Chardonnay and that will be just fine here), 1 tablespoon kosher salt (you can use sea salt but you might have to reduce it a little bit, depending on how strong it is, but please, no Morton's, not ever, no matter what Marion Cunningham says), and 360 g unbleached all-purpose flour (which works out to 2 1/2 dip-and-sweep cups).
If you have a KitchenAid or Kenwood or Magic Mill mixer, this will be much easier to make, but if you don't have one, do not despair! You can still knead this by hand and it will still be lovely. Just keep your counter well floured and oil your hands from time to time. I have done it, and the resulting bread was light and gorgeous. It's easy. It's just that the mixer makes it really, really easy, rivalling just about everything except instant pudding in ease of preparation.
Incidentally, the sponge, she is done, and will be shown off in all her glory, along with all the other photos and instructions. (insert Bugs Bunny voice) Now, don't go away!