Recipe Courtesy Gourmet Magazine

3/4 cup warm water (105-degrees to 115 degrees)
1 quarter ounce package (2 1/2 teaspoons ) fast - acting yeast
1/2 teaspoon sugar
2 cups all-purpose flour
1 teaspoon table salt
1 tablespoon freshly grated Parmesan
2 teaspoons chopped fresh rosemary leaves
Coarse salt to taste

Lightly grease a baking pan, 13 by 9 by 2 inches. In a bowl stir together water, yeast and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour and table salt and gradually stir into yeast mixture until mixture forms a soft dough. On a lightly floured work surface with floured hands knead dough 5 minutes, or until smooth and elastic, and shape into a ball. Invert bowl over dough and let rest 10 minutes. On lightly floured surface roll out dough into a 13 by 9 inch rectangle and transfer to baking pan, pressing into corners. Let dough rise, covered loosely with plastic wrap, in a warm place 30 minutes, or until doubled in bulk. Preheat oven to 400 degrees. Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste. Press indentations about 1/4 inch deep and 1 inch apart all over dough with lightly oiled fingertips and bake focaccia in middle of oven 20 minutes, or until golden. Cool focaccia in pan on a rack.

other toppings: coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes. Yield: 4 servings
Prep Time: 1 hour 15 minutes
Cook Time: 20 minutes