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Parmesan Focaccia

Source of Recipe


Cook's Magazine, March/April 1986






List of Ingredients



• 1 (1/4-ounce) pkg. dry yeast
  
• 1 tsp sugar, divided
  
• 1-1/4 cups warm water (about 110º F), divided
  
• About 2-3/4 cups bread flour or all-purpose flour
  
• 6 Tbsp olive oil, divided
  
• 1/2 tsp salt
  
• 4 Tbsp grated Parmesan cheese
  
• 1/2 tsp dried rosemary, crushed
  
• 1 Tbsp cornmeal
  
• 1 tsp coarse salt
  
• Freshly ground black pepper to taste
  






Instructions



1. Dissolve the yeast and sugar in 3/4 cup warm water and set aside 15 minutes, until very foamy.
   
   
2. Stir in 1 cup of the flour, cover the bowl with plastic wrap, and let this sponge proof in a warm place until tripled in volume and very bubbly, about 3 hours.
   
   
3. Add the remaining 1/2 cup warm water, 2 tablespoons olive oil, salt, Parmesan and rosemary. Add enough of the remaining flour to form a soft but workable dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes.
   
   
4. Oil a bowl. Put the dough into the prepared bowl. Cover loosely, and let rise in a warm place until doubled in volume, about 1-1/2 hours.
   
   
5. Sprinkle a baking sheet with the cornmeal. Divide the dough into quarters and roll each into a circle about 7 inches in diameter. Place on the prepared baking sheet. Dimple the dough with the tips of your fingers. Spoon a tablespoon of olive oil on each bread and sprinkle with the coarse salt and pepper. Bake in a preheated 475º F oven 20 minutes, until golden.
   
   Yield: 4 breads