PARMESAN FOCACCIA
Steps:
- In a standing electric mixer fitted with paddle attachment beat together yeast, sugar and water and let stand 5 minutes or until foamy. In a bowl stir together table salt and 5 1/4 CUPS flour. Stir olive oil into yeast mixture. With motor on low speed, gradually add flour mixture to yeast mixture. With dough hook knead dough 5-6 minutes total, or until soft and slightly sticky. Transfer dough to a floured surface and knead in enough REMAINING flour to form a soft but sticky dough. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes. Transfer dough to a lightly floured surface and divide in half. Knead halves for 1 minute. Form each half into an oval and invert bowl over them. Let dough rest 5 minutes for easier rolling. Preheat oven to 450°F. Oil jelly roll baking pans and sprinkle each with cornmeal. On lightly floured surface with a floured rolling pin roll out dough halves into rectable and fit into pans. Cover pans with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes. Sprinkle dough with Parmesan, coarse salt and pepper. With lightly oiled fingertips make indentations, about 1/2 inch deep and 1-inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden. Remove focaccia from pan and cool on rack.
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