PULL-APART FOCACCIA

• ¾ Cup Warm water (105-115 °)
• 1 pkg. (2½ tsp.) Fast-acting yeast
• ½ tsp. Sugar
• 2 cups All-purpose flour
• 1 tsp Table salt
• 1 tbs. Freshly grated Parmesan cheese
• 2 tsp. Fresh rosemary leaves, chopped
• To taste Coarse salt (Kosher or sea-salt)
• To taste Coarsely ground black pepper
• Olive oil

Lightly oil a 12-inch Dutch oven.

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 dough into a long rope.

Cut it into 16 pieces, roll into balls, and dip into olive oil.

Place the balls into the Dutch oven. Let dough rise, covered, in a warm place 30 minutes, or until doubled in bulk.

Sprinkle dough with Parmesan, rosemary, coarse salt, and pepper to taste.

Bake focaccia in Dutch oven 30 minutes, or until golden. Start with 12 briquettes below and 18 coals on top.

After 10 minutes, remove all but three coals from underneath, and increase to 21 coals on top.

Cool focaccia on a rack.