Focaccia With Parmesan

Recipe Ingredients

1		Yeast - not instant
1 teaspoon	5ml	Sugar
1 1/4 cups	296ml	Warm water
2 3/4 cups	171g / 6oz	Bread flour
6 tablespoons	90ml	Olive oil
1/2 teaspoon	2.5ml	Salt
4 tablespoons	60ml	Grated parmesan cheese
1/2 teaspoon	2.5ml	Dried rosemary - crushed
1 tablespoon	15ml	Cornmeal
1 teaspoon	5ml	Salt - coarse
		Black pepper

Recipe Instructions

1. Dissolve the yeast and sugar in 3/4 cup warm water, about 110F. Set aside for 15 minutes until very foamy.

2. Stir 1 cup flour into the yeast. Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 3 hours.

3. Into the yeast mixture add the remaining 1/2 cup warm water, 2 tablespoons olive oil, 1/2 teaspoon regular salt, Parmesan cheese and rosemary. Add enough of the remaining flour to form a soft and workable dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes.

4. Oil a large bowl. Put the dough into the bowl, cover loosely and let rise in a warm place until doubled in size, about 1-1/2 hours.

5. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4 parts and roll each into a circle about 7 inches in diameter. Place on the baking sheet. Use the tips of your fingers to make dimples in the dough. Spoon a tablespoon of olive oil on each bread piece and sprinkle with the coarse salt and pepper.

6. Bake in a preheated 475-degree oven for 20 minutes or until golden brown.

Source:
Jo Anne Merrill

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