Recipe - Foccacia 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 Coarse salt
Black pepper

1. Dissolve the yeast and the sugar in Three fourths cup warm water, about 110
degrees. Set aside for 15 minutes until very foamy.

2. Stir in 1 cup flour. 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 T olive
oil, One half t regular salt, parmesan and rosemary.

4. 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.

5. 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 One half hours.

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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini