Mediterranean Focaccia

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon cornmeal 
• 1 teaspoon rosemary dried crushed
• 5.3 cups flour all-purpose divided
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 2 teaspoons olive oil 
• 0.5 cup parmesan cheese grated
• 0.7 cup pimento-stuffed olives halved
• 7 ounce roasted bell peppers red cut into 1/4-inch strips
• 1.5 cups very warm water (120° to 130°)
• 1 package quick-rise yeast 

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife
• wooden spoon
• measuring cup

Directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine 5 cups flour, cheese, 1 teaspoon salt, rosemary, and yeast in a food processor; pulse 2 times or until blended. With processor on, slowly add water and 2 tablespoons oil through food chute, and process until the dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 10 minutes. (Dough will not double in bulk.)
4. Preheat oven to 45
5. Punch dough down; turn out onto a lightly floured surface. Divide dough into 12 equal portions, shaping each portion into a 4-inch circle.
6. Place on 2 large baking sheets coated with cooking spray and dusted with cornmeal. Cover and let rise 40 minutes or until doubled in bulk.
7. Uncover dough. Gently brush dough with 2 teaspoons olive oil. Make indentations in top of dough using the handle of a wooden spoon or your fingertips.
8. Sprinkle with 1/2 teaspoon salt and black pepper; arrange olives and bell peppers as desired on each circle.
9. Bake at 450 20 minutes or until golden.
10. Remove from baking sheets; cool on wire racks.