Yield: one 17 x 11 focaccia
2 cup warm water
4 tsp. dry yeast
2 tsp. honey
6 cups all-purpose flour
4 tbsp. olive oil
4 tbsp. Lance Montana’s Magical Marinade (Tuscan)
cornmeal for sprinkling
1 tsp. salt
½ cup fresh grated parmesan cheese
1. Pour water into bowl. Stir in honey. Sprinkle with yeast. Let sit 10 minutes.
2. In a large bowl, mix oil and magical marinade. Add 1 cup flour and water yeast mixture. Mix until smooth. Continue to add remaining flour and more in needed until dough pulls away from the bowl.
3. Either knead by hand or use an electric mixer with dough attachment. Knead until the dough feel silky smooth. Add additional flour as necessary to reduce the stickiness. This process should take at least 5 minutes.
4. Retire dough to an oiled bowl and cover with plastic wrap. Let rest in warm place for 1 ½ hours.
5. Grease a 17 x 11 inch baking sheet and sprinkle with cornmeal. Preheat oven to 400 degrees.
6. Remove dough from bowl and place on lightly floured work space. Gently press dough with the heal of our hand to flatten to the correct size, which is, nearly the same size as the baking sheet. Carefully place in the baking sheet, cover, and let rest for 30 minutes in a warm place.
7. Just before baking, using your fingertips, poke minor indentations all over the dough. Sprinkle with cheese and salt. Bake in oven for 30-40 minutes, or until lightly browned.
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