Foccaccia

2 3/4 cups lukewarm water
1 1/2 tbsp granulated yeast (1 1/2 packets)
1 1/2 tbsp salt
1 tbsp sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

For topping (this amount is for BOTH loaves, so half it for each one):
6 cloves of garlic (minced or put through microplane)
2 T olive oil
1/2 c shredded italian cheese mix
2 tsp Kosher salt

This makes TWO loaves. I often allow the dough to rise, cut it in half, make one loaf, and then store the other in the fridge for another day. Just be sure to HALF the topping ingredients if you aren't going to make both loaves at once!

1. Mix yeast, salt, sugar and oil with the water in a 5-quart food container with a lid (not airtight).

2. Mix in the flour without kneading, using a spoon.

3. Cover, not airtight, and allow to rest at room temperature for approx. 2 hours. The dough can then be used immediately or it can be stored in the fridge and used within 10 days. When using refrigerated dough, take it out of the fridge 20 minutes before baking.

4. Roll the dough out to about 1/2 inch thick and place on a cookie sheet with parchment paper.

5. Make the topping. Mix the minced or microplaned garlic with the olive oil. Brush mixture on to the top of the rolled out dough. Sprinkle with the cheese and the kosher salt.

6. Bake for about 15 to 20 minutes in oven preheated at 450F.

Serving Size: 32 squares per loaf - this makes 2 loaves

Number of Servings: 64

Recipe submitted by SparkPeople user MISSIFISH.