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1
In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy.
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2
In a bowl stir together table salt and 5 cups flour.
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3
Stir oil into yeast mixture.
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4
With motor on low speed, gradually add flour mixture to yeast mixture.
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5
With dough hook knead dough 2 minutes, or until soft and slightly sticky.
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6
Transfer dough to a floured surface and knead in enough remaining flour to form a soft but not sticky dough.
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7
Form dough into a ball and put in an oiled large bowl, turning to coat.
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8
Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 45 minutes.
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9
Transfer dough to a lightly floured surface and divide in half.
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10
Knead thyme into one half and knead plain half 1 minute.
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11
Form each half into an oval and invert bowl over them.
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12
Let dough rest 5 minutes for easier rolling.
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13
Preheat oven to 450F.
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14
Oil two 13- by 9-inch baking pans and sprinkle each with 1 tablespoon cornmeal.
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15
On lightly floured surface with a floured rolling pin roll out dough halves into 13- by 9-inch rectangles and fit into pans.
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16
Cover each pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, about 20 minutes.
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17
Sprinkle plain dough with Parmesan and sprinkle both doughs with coarse salt and pepper.
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18
With lightly oiled fingertips make indentations, about 1/2 inch deep and 1 inch apart, all over dough rectangles and bake in middle of oven 12 minutes, or until golden.
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19
Remove focaccia from pans and cool on racks.
