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Focaccia with Parmesan

Source of Recipe

Jo Anne Merrill


List of Ingredients

1 package yeast -- not instant
1 teaspoon sugar
1 1/4 cups warm water
2 3/4 cups bread flour
6 tablespoons olive oil
1/2 teaspoon salt
4 tablespoons grated Parmesan cheese
1/2 teaspoon dried rosemary -- crushed
1 tablespoon cornmeal
1 teaspoon salt -- coarse
black pepper


Recipe

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

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. 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.

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. Bake in a preheated 475ºF oven for 20 minutes or until golden brown.