This was another adventure in making my own bread, that turned out wonderfully! You can see the wonderful air pockets that developed in the focaccia making this light and airy. I added dried rosemary to the top of mine but this bread base lends itself to a great number of topping. I think this would be great with some slow roasted tomatoes and maybe some feta cheese. I strongly recommend making this to go with a bowl of tomato soup or along a steaming bowl of pasta!
Recipe at Epicurious
1 package dry yeast
1 2/3 cups luke warm water
5 cups flour
1/4 cup olive oil
2 1/2 teaspoons table salt
1 tablespoon dried rosemary (recipe calls for fresh but I didn't have any)
1 tablespoon coarse salt
Sift together water and yeast in bowl of mixture and let stand about 5 minutes. If yeast is not active and blooms, restart with new yeast. Add flour, 1/4 cup olive oil and table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead at high speed until a soft and smooth, about 4 minutes. Transfer to a bowl lightly oiled and let rise covered until doubled in bulk 1 to 1 1/2 hours.
Press dough evenly into jelly roll pan, generously oiled. Let dough rise, covered with kitchen towel until doubled in bulk about 1 hour.
Preheat oven to 425 degrees.
Stir together rosemary and 3 tablespoons oil. Set aside. Make shallow indentations all over dough with your fingertips then brush oil over top of dough. Sprinkle with coarse salt and bake until golden brown, 20 - 25 minutes.
Immediately invert onto rack, turning right side up. You can either serve warm or allow to come to room temperature.