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Foccacia With Parmesan

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FOCCACIA WITH PARMESAN
 Categories: Cyberealm, Breads, Italian
      Yield: 4 Servings
 
      1 pk Yeast, not instant
      1 ts Sugar
  1 1/4 c  Warm water
  2 3/4 c  Bread flour
      6 tb Olive oil
    1/2 ts Salt
      4 tb Grated parmesan cheese
    1/2 ts Dried rosemary, crushed
      1 tb Cornmeal
      1 ts Coarse salt
           Black pepper
 
  1. Dissolve the yeast and the sugar in 3/4 cup warm water, about 110
  degrees. Set aside for 15 minutes until very foamy.
  
  2. 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.
  
  3. Into the yeast mixture, add the remaining 1/2 cup warm water, 2 T
  olive oil, 1/2 t regular salt, parmesan and rosemary.
  
  4. 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.
  
  5. 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.
  
  6. 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.
  
  7. Bake in a preheated 475F oven for 20 minutes or until golden brown.
 
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