Sun-Dried Tomato Focaccia with Feta

In a large mixing bowl combine 1 cup of flour with the water and yeast. Stir until smooth and set aside for a few minutes while you are assembling the rest of your ingredients. After a few minutes add the salt and olive oil and mix again. Add the garlic, tomatoes, feta and herbs, stir again. Add the remaining flour in 1/2 cup measurements, stirring after each addition to combine until all the flour is incorporated. The dough will be a bit wet. If it is too wet to work with, add a Tablespoon or two more of flour, being careful not to add too much. Do not knead the dough.

Place the dough in a greased mixing bowl and cover with plastic wrap. Put the dough in a warm area and let rise until dough has doubled, about 45 minutes. Punch down dough and pour out onto a well floured surface. Stretch the dough to about a 1 – 1½ inch thickness and carefully transfer to a prepared baking sheet (I simply sprinkle the sheet liberally with semolina flour).

Preheat oven to 425ºF.

Cover dough with a cloth and let rise 20- 30 minutes. Drizzle dough with additional olive oil (I like to use a garlic flavored oil!) and sprinkle with a few pinches of coarse salt. Bake for 10 minutes. Remove focaccia from oven and quickly sprinkle with Parmesan Cheese. Quickly return focaccia to the oven and bake for about 10 more minutes, or until golden brown all over and slightly crispy.

Remove from oven and cool. May serve warm or cold. Wonderful dipped into an herb or garlic olive dipping oil!