MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Breads, Italian
       Yield: 8 Servings
    1.00 pk Dry yeast
    1.00 ts Sugar
    1.00 c  Warm water (105-115F)
    2.33 c  Bread flour
    0.33 c  Cornmeal
    1.25 ts Salt
    0.50 c  Light-tasting olive oil
    2.00 lg Garlic cloves; minced
    1.00 ts Dried rosemary
    1.00 ts Dried basil
    1.00 ts Dried oregano
            Kosher salt
    1.00 tb Fresh chives, snipped
    1.00 tb Fresh parsley, minced
    1.00 tb Red pepper flakes
   A small amount of cornmeal gives this focaccia--a flat bread--a
   perfect texture for improvised open sandwiches. You might start with
   thinly sliced salami and cheese. PREHEAT OVEN TO 450F. Fifteen
   minutes before baking focaccia, put rack in center of oven. If you
   have 2 ovens, preheat both; otherwise bake focaccias in sequence, one
   after the other. Generously oil 2 large baking sheets, preferably
   black steel. Stir yeast and sugar into warm water. Let stand until
   foamy, about 5 minutes. Mix flour, cornmeal and salt in food
   processor fitted with metal blade (can also be kneaded with mixer
   dough hook or by hand). Turn on processor. Slowly pour yeast mixture
   through feed tube. Also pour 2 tablespoons oil through. Process until
   dough cleans inside of work bowl but is still moist. If it sticks,
   add a little flour; if it’s dry, add a little water. Once dough is
   moist but not so wet that it sticks to sides of bowl, process until
   uniformly kneaded, elastic and supple, about 40 seconds. Transfer
   dough to large plastic food bag, squeeze out air and seal at top,
   allowing room for dough to expand. Let dough rise in warm spot until
   doubled, about 1 hour. Punch down; use immediately or refrigerate
   overnight. Combine remaining 6 tablespoons oil, garlic and dried
   herbs. Gently heat until warm (not hot) on stove top or microwave
   oven. Divide dough in half. Let rest 5 minutes. On floured board,
   roll each piece into about a 12-inch round. Transfer to prepared
   baking sheets. Prick surface with fork. Brush with oil mixture,
   including edges. Sprinkle with Kosher salt. Bake, one at a time,
   until very lightly browned around edges only, about 8-10 minutes. Do
   not overbake. Check after 2 minutes in oven; prick any air pockets
   with fork. Brush with any remaining oil, including edges. Sprinkle
   with fresh herbs and pepper flakes. Can be baked in advance and
   frozen. To do so, cool completely, freeze and then wrap airtight. Let
   thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake
   until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2
   12-inch rounds.