| | Parmesan Focaccia 1 1/2 cups warm water (105-115º F.)
1/4 ounce active dry yeast (1 envelope)
1 teaspoon granulated sugar
2 tablespoons olive oil
4 1/2 cups all-purpose flour
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 1/2 ounces Parmesan cheese, grated |
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To prepare the dough by hand, in a large bowl, combine 1/2 cup of the water and the yeast; stir in the sugar. Let stand 10 minutes, until foamy. Stir in 1 tablespoon of the oil and the remaining 1 cup water. Add 4 cups of the flour, the oregano and salt; stir to form a soft dough. If using a food processor, in a small bowl, combine 1/2 cup of the water and the yeast; stir in the sugar. Let stand 10 minutes, until foamy. In the food processor, combine 4 cups of the flour, the oregano and salt. With the machine running, pour in the yeast mixture, oil and remaining 1 cup water. When the dough gathers into a ball, process 40 seconds to knead. Sprinkle a work surface with 1 tablespoon of the remaining flour; turn out the dough onto the prepared work surface and knead about 10 minutes (if using a food processor, knead by hand just 1 minute), adding all but 1 teaspoon of the remaining flour as needed, until the dough is smooth and elastic. Flour a gallon-size sealable plastic bag with the remaining 1 teaspoon flour; place the dough in the bag. Refrigerate overnight, until it doubles in volume.
Spray a 15 x 10 x 1" jelly-roll pan with nonstick cooking spray. Press the dough evenly into the corners of the pan (the dough is elastic so keep stretching it). Cover with a clean towel; let rise in a warm, draft-free place 30 minutes. Arrange the oven racks to divide the oven in half. Preheat the oven to 450º F. Brush the remaining 1 tablespoon oil over the dough. Bake in the center of the oven 10 minutes; reduce the heat to 400º F. Sprinkle evenly with the cheese; bake about 15 minutes more, until crisp and browned. Cut into 24 equal pieces. Makes 24
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