3 C
Flour
In a large bowl, stir together the flour, black
pepper, and salt. Make a well in the center of the
flour mixture. Sprinkle the sugar and yeast into
that well. Carefully pour the water into the well.
Let stand until the yeast begins to act, about 5-10
minutes (will bubble and get frothy).
Pour 2 tablespoons of the oil into the well. With a
wooden spoon stir the mixture in the center of the
bowl, gradually widening the stirring to take in all
of the flour at the sides of the well.
Turn out the bread dough on a floured surface, and
knead just until smooth. Keep the dough soft. Pour
1/2 teaspoon of the oil into a clean bowl. Place the
dough in the bowl, turning once to oil the top.
Cover. Let rise until doubled, 30 to 45 minutes.
Punch the dough down. Use 1 teaspoon of the oil to
coat a baking sheet, and place the dough on the
baking sheet. Gently press the dough out to about
1/2 inch thickness. Pour the remaining 1 1/2
teaspoons oil over the top of the dough. Use the
handle end of a wooden spoon to dimple the dough at
1 1/2 inch intervals. Sprinkle with the rosemary
and the cheese. Place in a cold oven on the center
shelf. Place a flat pan of hot water on the shelf
below the bread. Let rise until doubled, 20 to 25
minutes.
Turn on the oven to 375F. Bake the focaccia
for 20 to 25 minutes, or until browned on top.
Remove from the pan, and cool on a wire rack. Serve
warm.
2 tsp Salt
1 tbs Sugar
1
Fast-Acting Yeast (1 package)
1 1/3 C Water, warm
3 tbs Extra-virgin
olive oil
2 tbs Rosemary
leaves, fresh
2 tbs Parmesan
cheese, fresh
1 dash Black Pepper