Focaccia Bread

2 1/2 to 3 cups bread flour
1 tbsp dried rosemary leaves, crumbled
1 tbsp sugar
1 tsp salt
1 package regular or quick active dry yeast (2 1/4 tsp)
5 tbsp olive oil, divided
1 cup very warm water
1/4 cup grated parmesan cheese
Cornmeal

• In a KitchenAid bowl and with flat beater, mix 1 cup of the flour, the rosemary, sugar, salt and yeast.  Add 3 tbsp oil and the warm water.  Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently.  Stir in enough remaining flour until dough is soft and leaves sides of bowl, switching to dough hook near the end.  

• Using dough hook, knead 5-8 minutes or until dough is smooth and springy.  Grease large plate with shortening.  Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise until doubled in size.  Dough is ready if indentations remain when touched.  

• Generously sprinkle a cookie sheet with cornmeal. 

• Gently push fist into dough to deflate.  Divide dough in half.  Shape each half into a 6-8 inch round (about 1" thick) piece on the cookie sheet.  Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise until dough has doubled in size. 

• Gently make 1/2-inch deep depressions about 2 inches apart in dough with fingers.  Carefully brush with 2 tbsp oil, sprinkle with cheese.  Bake at 400 degrees for 15-20 minutes or until golden brown.  Serve warm or cool with a bit of olive oil and balsamic vinegar for dipping.