Focaccia with parmesan

4 servings

Ingredients

Quantity Ingredient
1 pack Yeast -- not instant
1 teaspoon Sugar
1¼ cup Warm water
2¾ cup Bread flour
6 tablespoons Olive oil
½ teaspoon Salt
4 tablespoons Grated Parmesan cheese
½ teaspoon Dried rosemary -- crushed
1 tablespoon Cornmeal
1 teaspoon Salt -- coarse
Black pepper

Directions

1. Dissolve the yeast and sugar in ¾ cup warm water, about 110 degrees. 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 ½ cup warm water, 2 tablespoons olive oil, ½ 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 1-½ 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.

Recipe By : Jo Anne Merrill

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