Foccacia

 

1 package dry yeast 1 cup warm water 2 teaspoons granulated sugar 3/4 teaspoon salt 1/4 cup olive oil 2 2/3 to 3 cups flour 4 garlic cloves, minced 1/4 cup Parmesan cheese Fresh or dried rosemary leaves

Dissolve yeast in water. Let stand until bubbly. Stir in sugar, salt and olive oil. Add 2 cups flour and beat until elastic. Stir in 2/3 cup more flour. Knead for 10 to 15 minutes. Put into a greased bowl. Turn over to coat well. Cover and let rise for 1 hour. Heat 1/4 cup oil. Add garlic and cook until soft and yellow. Set aside.

Punch dough down and knead briefly. Roll with a rolling pin and stretch to fit a greased 15 x 10−inch cookie sheet (with sides). Pierce dough with the end of a wooden spoon at 1−inch intervals. Drizzle garlic and oil all over. Sprinkle with Parmesan cheese and rosemary. Let rise, covered, for 10 to 15 minutes. Bake at 400 degrees F for 15 to 18 minutes.

Alternate Toppings Rosemary: Just before baking, dimple the top of the dough and drizzle with 1 1/2 tablespoons olive oil, sprinkle on 1 teaspoon sea salt or kosher salt and a sprinkling of fresh or dried rosemary leaves

Provençale: After the dough is stretched into the pan, stir together 1 can plum tomatoes (drained and chopped) and 1 tablespoon chopped fresh basil. Spread the mixture over the dough. Cover with a towel and let rise until puffy, about 45 minutes.

Dimple the dough again and top with 2 thinly sliced garlic cloves, 1 can sliced black olives, 4 teaspoons dried oregano, 2 tablespoons olive oil and 1 teaspoon sea salt or kosher salt.