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Foccacia with Parmesan
Yield: 4 servings

1 pk yeast
1 tsp sugar
1 1/4 cup warm water
2 3/4 cup bread flour
6 Tbsp olive oil
1/2 tsp salt
4 Tbsp grated parmesan cheese
1/2 tsp dried rosemary, crushed
1 Tbsp cornmeal
1 tsp coarse salt
black pepper

Dissolve the yeast and the sugar in 3/4 cup warm water, about 110
degrees. Set aside for 15 minutes until very foamy.

Stir in 1 cup flour. 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
Tbsp olive oil, 1/2 tsp regular salt, parmesan 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 into a circle about 7 in. in diameter. Place
on the baking sheet. Use the tips of your fingers to make the
dimples in the dough. Spoon a tablespoon of olive oil on each bread
piece and sprinkle with the coarse salt and pepper.

Bake in a preheated 475F oven for 20 minutes or until golden brown.


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