Focaccia: It's Italian for "flatbread"

2 tbsp. yeast
3 c. warm water (about 110 degrees)
2 tbsp. light corn syrup
7 tbsp. olive oil, plus additional oil for greasing the bowl
8 to 10 c. unbleached all purpose flour
1 1/2 tbsp. salt
1 tbsp. minced garlic
2 tsp. dried oregano
1/2 tsp. black pepper

In a large mixing bowl, "proof" yeast by mixing with 1/2 cup of warm water and letting it sit until it foams 5 to 10 minutes. Add remaining water, corn syrup, and 6 tablespoon of oil.

Begin adding flour, a cup at a time, mixing as you add. After you have added about three cups, add salt, garlic, and rosemary. Continue adding flour until dough pulls away from side of bowl. Put some of remaining flour on a pastry board or other work surface, and knead dough for 5 to 10 minutes, adding flour if dough feels sticky. Dough should be very firm and elastic.

Wash bowl, oil it lightly. Place dough in bowl and turn over, to grease entire ball. Cover with a clean dish towel and put it in a warm place to rise to double in bulk-2 hours. Punch dough down, turn out onto floured board and knead again, a few minutes. Return to bowl, cover and let rise again, about 1 hour. Preheat oven to 375 degrees. Punch dough down and knead lightly. Press into a greased 12 by 17 inch pan. Using pastry brush, brush top of dough with remaining tablespoon of olive oil. Sprinkle oregano and black pepper and add desired toppings and bake for 35 minutes. Cut into pieces. We like this with beans and taters.