Recipe - Focaccia With Parmesan

1 pack Yeast not instant
1 teaspoon Sugar
1 One fourth cup Warm water
2 Three fourths cup Bread flour
6 tablespoon Olive oil
One half teaspoon Salt
4 tablespoon Grated Parmesan cheese
One half teaspoon Dried rosemary crushed
1 tablespoon Cornmeal
1 teaspoon Salt coarse
Black pepper

1. Dissolve the yeast and sugar in Three fourths 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 One half 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 1One half 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 475degree oven for 20 minutes or until golden brown.

Recipe By : Jo Anne Merrill

From: Cindy@sierra.Uucp (Cindy Johnston

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip