2 tbsp Yeast
1 tbsp Sugar
1/2 C Warm water
2 C Warm water
1/3 C Olive oil
6-1/2 C Unbleached flour
4 tsp Salt
TOPPING:
coarse salt
parmesan cheese, fresh grated
fresh rosemary leaves
Stir sugar into 1/2 C warm water; sprinkle yeast on top. Set aside 5 minutes; stir in 2 C flour and olive oil. Mix flour and salt together; place dough in mixer with dough hook. Add half of flour ; mix and add remaining flour mixture until dough forms soft ball. Knead until smooth. Add flour if dough is too sticky; water if dough is too dry.
Turn dough into oiled bowl. Turn once and cover to let rise for 45 minutes to 1 hour in warm place.
Form into focaccias. You can make 2 large or 6 medium. Top with olive oil, cheese and rosemary or leave plain. If using for pizza dough rise 45 minutes to 1 hour covered.
Bake 20 minutes at 400 degrees. If freezing bake 10-15 minutes or just until the crust is light brown; seal in zip lock bags and freeze. Then when ready to use bake at 400 for additional 10-15 minutes. If using for pizza; thaw and add toppings. Bake until toppings are hot and bubbly.