Thyme Focaccia and Parmesan Focaccia

Preparation

1. Step 1

   In a standing electric mixer fitted with the paddle attachment, beat together the yeast, sugar, and water and let stand 5 minutes, or until foamy. In a bowl, stir together the table salt and 5 cups flour. Stir the oil into the yeast mixture. With the motor on low speed, gradually add the flour mixture to the yeast mixture. With a dough hook, knead the dough 2 minutes, or until soft and slightly sticky.

   Step 2

   Transfer the dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough. Form the dough into a ball and put in an oiled large bowl, turning to coat. Cover the bowl with a kitchen towel and let the dough rise in a warm place until doubled in bulk, about 45 minutes.

   Step 3

   Transfer the dough to a lightly floured surface and divide in half. Knead the thyme into one half for 1 minute and knead the plain half for 1 minute. Form each half into an oval and invert bowls over them. Let dough rest 5 minutes for easier rolling.

   Step 4

   Preheat oven to 450°F. Oil 2 (13 by 9-inch) baking pans and sprinkle each with 1 tablespoon cornmeal. On lightly floured surface with a floured rolling pin, roll out the dough halves into 13 by 9-inch rectangles and fit into the pans. Cover each pan with a kitchen towel and let the dough rise in a warm place until doubled in bulk, about 20 minutes.

   Step 5

   Sprinkle the plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper. With lightly oiled fingertips, make indentations about 1/2 inch deep and 1 inch apart all over the dough rectangles. Bake in the middle of the oven for 12 minutes, or until golden. Remove the focaccia from the pans and cool on racks.