1 pkg. quick rise yeast
1 1/2 tsp. salt
About 4 1/2 c. all-purpose flour
1/2 tsp. sugar
Olive or salad oil
2 lg. garlic cloves, thinly sliced
1 tsp. dried rosemary leaves
1/2 tsp. coarse salt (optional)
1/2 tsp. coarsely ground pepper
1/2 c. dried tomatoes in oil, drained
Fresh rosemary sprigs for garnish

In a large bowl combine yeast, salt and 2 cups flour. In 1-quart saucepan over medium heat, heat sugar, 3 tablespoons olive oil or salad oil, and 1 1/4 cups water until very warm (125-130 degrees). With mixer at low speed, beat liquid into dry ingredients just until blended.

Increase speed to medium; beat 2 minutes. Add 1/2 cup flour, beat 2 minutes. With a spoon stir in 1 1/2 cups flour to make soft dough.

Turn dough onto floured surface and knead until smooth and elastic, about 8-10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into ball; cover and let rest 15 minutes.

Grease and flour jelly roll pan; pat dough into pan, pushing dough well into corners. Cover, let rise in warm place (80-85 degrees) until doubled, about 30 minutes.

While dough is rising, in small saucepan over medium heat, cook sliced garlic in 2 tablespoons olive or salad oil, stirring frequently until garlic is golden. With slotted spoon, remove and discard garlic.

Preheat oven to 400 degrees. With fingers make deep indentations over entire surface of dough. Drizzle garlic oil over dough; top with grated Parmesan cheese, dried rosemary, coarse salt and coarse ground black pepper. Bake 10 minutes.

Meanwhile, slice each dried tomato lengthwise in half. Remove focaccia from oven; top with dried tomatoes and garnish with fresh rosemary sprigs. Bake 5-10 minutes longer until bread is golden brown. Makes 12 servings.