This recipe makes 12 (4-inch) focaccias or two (12-inch) focaccias. Kosher salt looks and tastes better, but regular table salt can be used in a pinch.
5 1/4 cups all-purpose flour, divided
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon dried rosemary, crushed
1 package quick-rise yeast
1 1/2 cups very warm water (120° to 130°)
2 tablespoons olive oil
1 tablespoon cornmeal
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup pimento-stuffed olives, halved
1 (7-ounce) bottle roasted red bell peppers, cut into 1/4-inch strips
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Combine 5 cups flour, cheese, 1 teaspoon salt, rosemary, and yeast in a food processor; pulse 2 times or until blended. With processor on, slowly add water and 2 tablespoons oil through food chute, and process until the dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 10 minutes. (Dough will not double in bulk.)
Preheat oven to 450°.
Punch dough down; turn out onto a lightly floured surface. Divide dough into 12 equal portions, shaping each portion into a 4-inch circle. Place on 2 large baking sheets coated with cooking spray and dusted with cornmeal. Cover and let rise 40 minutes or until doubled in bulk.
Uncover dough. Gently brush dough with 2 teaspoons olive oil. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Sprinkle with 1/2 teaspoon salt and black pepper; arrange olives and bell peppers as desired on each circle. Bake at 450° 20 minutes or until golden. Remove from baking sheets; cool on wire racks.