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3/4 cup warm water (105-degrees to 115 degrees)
1 quarter ounce package (2 1/2 teaspoons ) fast -- acting yeast
1/2 teaspoon sugar
2 cups all-purpose flour
1 teaspoon table salt
1 tablespoon freshly grated Parmesan
2 teaspoons chopped fresh rosemary leaves
coarse salt to taste
Lightly grease a baking pan, 13 by 9 by 2 inches. In a bowl stir together water, yeast and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour and table salt and gradually stir into yeast mixture until mixture forms a soft dough. On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball. Invert bowl over dough and let rest 10 minutes. On lightly floured surface roll out dough into a 13 by 9 inch rectangle and transfer to baking pan, pressing into corners. Let dough rise, covered loosely with plastic wrap, in a warm place 30 minutes, or until doubled in bulk. Preheat oven to 400 degrees. Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste. Press indentations about 1/4 inch deep and 1 inch apart all over dough with lightly oiled fingertips and bake focaccia in middle of oven 20 minutes, or until golden. Cool focaccia in pan on a rack.
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