Recipe: Focaccia Romana

Focaccia Romana
Source: the Frugal Gourmet

2 packages fast-rising dry yeast
2 cups tepid water (90 degrees)
2 tablespoons sugar
4 tbsp. olive oil
1/2 cup salad oil
1 tsp. table salt
5 1/2 cups unbleached flour
3 cloves garlic, crushed
1/4 cup olive oil, for topping
1 tbsp. whole rosemary
1 tbsp. Kosher salt for topping

Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.

Mix in remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising.

Oil two baking sheets, each 13 by 18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375 degrees for about 30 minutes.