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FOR THE DOUGH: In a small bowl, dissolve the yeast in the water and let stand for 10 minutes.
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In a large mixing bowl, combine 3 cups flour and the salt.
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Make an indentation in the center and pour in the yeast mixture and the oil.
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With a wooden spoon, beat the ingredients together to form a dough.
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Turn the dough out onto a floured surface and knead until smooth and elastic, adding more flour if necessary.
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Form the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth.
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Place the dough in a warm place and allow it to double in bulk, about 2 hours.
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Punch down the dough and knead it for 3 or 4 minutes.
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Divide the dough into 2 equal pieces.
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On the floured surface, shape each piece of dough into a flat 10 x 5 inch rectangle.
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Transfer the dough to 2 oiled 10 1/2 x 15 1/2 inch (or larger) baking sheets.
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With the tips of the fingers, push dimples into the surface of the dough.
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Cover the dough and let rise again until doubled in bulk, about 1 hour.
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Preheat the oven to 400F Place the baking sheets in the oven and bake breads until the edges of the dough are lightly browned, about 15 minutes.
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(Can be made a day in advance up to this point; slide the dough onto wire racks to cool, wrap tightly in plastic wrap, and refrigerate.
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Or make well in advance, wrap well, and freeze.
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).
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FOR TOPPING ONE, first brush the crust liberally with olive oil.
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Sprinkle 3 tablespoons Parmesan over the crust.
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Scatter about two thirds of the onion rings over the crust, arrange the tomato slices in a single layer over the onion, and top with the remaining onion rings.
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Sprinkle the thyme and basil over the tomatoes, followed by the remaining Parmesan and a few grindings of black pepper.
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FOR TOPPING TWO, first brush the crust liberally with olive oil.
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Scatter the mozzarella over the crust and then arrange the strips of red pepper on top.
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Scatter the olives, garlic, fennel, and sage and add a few grindings of black pepper.
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Bake the assembled focaccia for about 15 minutes, or until the edges of the crusts are well browned.
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Serve warm or at room temperature.
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(The focaccia can be baked 1 day in advance, wrapped tightly, and stored in a cool placenot refrigerated.
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Bake them in a hot oven for 5 minutes or so to refresh them.)
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Cut into small rectangles to serve.
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Makes two 10 x 15 inch flat breads.
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John Hadamuscins Enchanted Evenings.
