Focaccia With Parmesan and Herbs
1/2 cup all-purpose flour
2 tablespoons yeast
1 tablespoon granulated sugar
1 cup warm water
1 cup semolina
5 cups all-purpose flour
1/2 cup chopped fresh herbs
1 cup grated Parmesan cheese
1 tablespoon salt
1 teaspoon freshly-ground black pepper
1/2 cup olive oil
2 cups water
For the Dough: Preheat convection oven to 400 degrees or standard oven to 500 degrees. Grease two 12- by 17-inch sheet pans.
Pat dough out 1/2-inch thick onto greased sheet pan. Set aside to proof for 2 to 3 hours.
Using fingers, make indentations in dough. Set aside to rest for 30 minutes more. Leave dough plain or sprinkle with additional olive oil, herbs and Parmesan cheese.
Wine Suggestion: Try an organic Pinot Gris from Alsace, such as Rene Mure, or a red Spanish wine from Ribera del Duero, a region in Spain.
Description: "This rustic Italian country bread is versatile enough to grace most casual meals."