-
1
To make the dough, pour 1/4 cup warm (110 to 115F) water into a small, shallow bowl; sprinkle in the yeast.
-
2
Stir to dissolve the yeast completely.
-
3
Combine the flour, sugar, and salt in a large mixing bowl.
-
4
Add the yeast mixture, 1 1/4 cups warm water, and the olive oil to the flour mixture and blend thoroughly.
-
5
Turn the dough out onto a floured board.
-
6
Knead it until smooth and elastic, about 10 minutes.
-
7
Place the dough in a greased bowl; cover the bowl with plastic wrap and let rise for 50 to 60 minutes or until the dough has doubled.
-
8
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
-
9
reheat the oven to convection bake at 350F.
-
10
Punch the dough down and divide it in half.
-
11
Roll the first half of the dough to fit the bottom and sides of an ungreased 12 1/2 x 17 1/2-inch baking pan.
-
12
Sprinkle with the garlic, rosemary, 2 tablespoons basil, Provolone, Gouda, Jarlsberg, and 1/4 cup Parmesan.
-
13
Evenly distribute the pepper strips over the cheeses.
-
14
Roll out the second half of the dough.
-
15
Place it on top of the cheeses and pepper.
-
16
Press the edges of the bottom and top crusts together to seal.
-
17
Brush the top with olive oil and sprinkle it evenly with the remaining 2 tablespoons basil and 1/4 cup Parmesan.
-
18
Using your fingertips or knuckle, firmly press dimples into the dough at 1-inch intervals.
-
19
Cover the focaccia with a towel and allow it to rise in the oven, as above, for 20 to 30 minutes or until puffy.
-
20
Bake the focaccia for 20 to 25 minutes on the center rack, until lightly browned.
