Focaccia
Sentiero Dell'Olivo near Gandria Ticino Switzerland
2 cups warm water (105°F; to 115°F;)
2 teaspoons dry yeast
4 1/2 cups (about) all-purpose flour
2 teaspoons salt
3 tablespoons olive oil
3/4 c. shredded parmesan and Romano cheese
Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
Coat 15x10-inch reflective baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle cheese evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature. If frozen, reheat at 350 degrees F. for 15 minutes.