----- Now You're Cooking! v4.59 [Meal-Master Export Format] Title: Focaccia With Parmesan Categories: Breads Yield: 4 servings 1 pk Yeast; not instant 1 ts Sugar 1 1/4 c Water; warm 2 3/4 c Bread flour 6 tb Olive oil 1/2 ts Salt 4 tb Parmesan cheese; grated 1/2 ts Dried rosemary; crushed 1 tb Corn meal 1 ts Coarse salt 1 ds Black pepper Preparation time: 2 hours Dissolve the yeast and sugar in 3/4 cup warm water, about 110 F. Set aside for 15 minutes until very foamy. 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. Into the yeast mixture add the remaining 1/2 cup warm water, 2 tb olive oil, 1/2 ts 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. Oil a large bowl. Put the dough into the bowl, cover loosely and let rise in a warm place until doubled in size, about 1-1/2 hours. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4 parts and roll each circle about 7" in diameter. Place on the baking sheet. Use the tips of your fingers to make dimples in the dough. Spoon 1 tb of olive oil on each bread piece and sprinkle with coarse salt and pepper. Bake in a preheated 475 F oven for 20 minutes or until golden brown. Recipe by Jo Anne Merrill Posted by: Cindy Johnston -----