1 pkg. quick rise yeast
1 1/2 tsp. fine sea salt
About 4 1/2 c. all-purpose flour
1/2 tsp. sugar
Olive or vegetable oil
3 garlic cloves, thinly sliced
1 tsp. dried rosemary
1/2 tsp. semi-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; brush with oil, cover and let rest in a warm place for 15-30 minutes.

Grease and flour a cookie sheet with shallow sides; 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 a small saucepan over medium heat, cook sliced garlic in 2 tablespoons olive, stirring frequently until garlic is golden (not brown). If desired, puree or press garlic into oil.

Preheat oven to 400°F.

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.