Small Focaccia
(May be doubled)
1/2 cup warm water
1/2 tsp.. sugar
1+1/8 tsp. yeast
1+1/4 cup bread flour, plus more as needed, divided
1/2 tsp. table salt
2 Tbs. olive oil plus oil for baking
cornmeal to sprinkle on baking sheet (I use semolina)
Topping: (I sometimes put only oil on top)
1 Tbs. olive oil
2 Tbs. grated parmesan cheese
1/2 tsp. kosher salt or 1/4 tsp. table salt
1/2 tsp. Italian seasoning
Add the sugar and yeast to the warm water and mix. Let mixture sit for 5 minutes. (If instant yeast is used, it can be mixed with the flour and the proofing step skipped.)
Put 1 cup flour in mixing bowl. Add the water mixture and oil. Stir to make a sticky dough.
Put 1/4 cup flour on work surface. Add doughy mixture to center of the flour. Flour your hands and knead the dough until it is elastic and no longer sticky, about 5 minutes. If necessary, add another tablespoon or two of flour as you are kneading.
Grease a bowl with olive oil. Place dough in bowl and turn to coat with oil. Cover the bowl and let rise until doubled in bulk, about 45 minutes.
Brush some olive oil over a 6-inch round area of a baking sheet. Sprinkle with cornmeal. Put dough on the cornmeal and press out into a 6-inch disk. Use fingertips to make 1/2 inch deep indentations in top about 1" apart.
Brush the olive oil over the dough, and sprinkle with the cheese, spice and salt. Cover loosely with plastic wrap sprayed or oiled. Let rest for 30 minutes.
Preheat oven to 400 degrees F. After dough has risen, remove plastic and place baking sheet on center shelf in the oven.
Bake 12 to 15 minutes until golden. Remove from baking sheet and transfer to wire rack. Let cool for 5 minutes before cutting into wedges.
Best if eaten the day it is baked.