Focaccia Bread

2 ½ to 3 cups bread flour

1 tbsp dried rosemary leaves, crumbled

1 tbsp sugar

1 tsp salt

1 package regular or quick active dry yeast (2 ¼ tsp)

5 tbsp olive oil, divided

1 cup very warm water (120° F to 130° F)

¼ cup grated parmesan cheese

Cornmeal

2 tsp. olive oil for dipping in each kitchen

1 tsp. balsamic vinegar for dipping in each kitchen

Preheat large oven to 400 degrees.

1. In KitchenAid bowl and with flat beater, mix 1 cup of the flour, the rosemary, sugar, salt, and yeast. Add 3 tbsp oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl, switching to dough hook near the end.

2. Using dough hook, knead 5 to 8 minutes or until dough is smooth and springy. Grease large plate with shortening. Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven about 20 minutes or until dough has almost doubled in size. Dough is ready if indentations remain when touched.

3. Generously sprinkle a cookie sheet with cornmeal.

4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a 6- to 8-inch round (about 1” thick) piece on the cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in proofing oven about 10 minutes or until dough has doubled in size.

5. Gently make ½-inch deep depressions about 2 inches apart in dough with fingers. This is done to add a decorative surface to the top of your bread. Carefully brush with 2 tbsp oil; sprinkle with cheese. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Have each kitchen set out a small ramekin on their table to serve with a 2 tsp. of olive oil and 1 tsp. balsamic vinegar for dipping.