Rosemary Focaccia

I simply love, love, love  Focaccia.  
This rich and chewy flat bread is my ideal lunch, something light but packs a hearty meal. 
You can throw any toppings on it or split the bread make a sandwich. 
My stuffing for a sandwich would always be smoked salmon and avocado. 

This is a rather large bread and is just perfect for my family of six.

1 tablespoon active dry yeast
1 tablespoon sugar
1 ½ cups (375ml) warm water
1/4 cup (60ml) olive oil - use in the dough
1 ½ teaspoons table salt
4 to 4 ¼ cups (625-670g) flour plus more if needed 

3-4 tablespoons fresh oregano leaves- I used fresh rosemary leaves
freshly ground black pepper
4 tablespoons grated Parmesan cheese

1/4 cup olive oil - for drizzling before baking

I used my bread maker to knead the dough. You may use your mixer or knead by hand.
In your bread maker basin sprinkle the yeast and a pinch of the sugar over ½ cup (125ml) of the water and stir to dissolve. 
Let stand at room temperature until foamy, about 10 minutes.

Add the remaining ingredients, the liquid  first  (oil and water), followed by the dry in the basin and press start. At the end of the knead cycle, remove the dough onto a oiled bowl.

Cover the bowl loosely with plastic wrap and let rest till its double in size.

Line a  baking sheet with parchment paper and brush the paper lightly with olive oil. 
Turn the dough out onto the prepared sheet. 
With oiled fingers, press and flatten the dough into an oval 2.5cm/1 inch thick. 
Cover loosely with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour. It will be at least 2 inches thick.

With your fingertips, make deep indentations 1 inch apart all over the surface of the dough, almost to the bottom of the pan.  

Drizzle with the remaining ¼ cup olive oil. 
Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.

Place on the bottom rack of an oven and preheat to 220ºC

Sprinkle the bread with pepper and Parmesan. I poked some rosemary twigs all over the dough. If you want you can sprinkle some sea salt as well.

Place the pan in the oven and bake until the bread is lightly browned, 20 to 25 minutes. 

Check the bottom and, if the bread is pale, bake for a few minutes more. 
Slide the bread onto a wire rack. 

Serve warm or at room temperature, cut into squares or wedges.

Enjoy...jue
recipe adapted from technicolor kitchen