Focaccia Romana

Warm your oven (and pizza stone or ceramic tiles) to 550 degrees. 550 is the secret to this recipe. Lower starting temperatures make a heavier bread. Proof the yeast in the cup of warm water, perhaps adding a pinch of sugar. Add all the flour and the salt to a large mixing bowl, mix and make a well in the center. You might want to sprinkle a little rosemary or garlic powder or chile powder into the dry ingredients at this point, or if it's your first, go plain. Pour the yeast mixture into the flour and mix using a (wooden) spoon. As the dough becomes ragged, use your hands to mix it. The dough will take the amount of flour it needs, don't worry about any left in bowl. Turn the dough out onto a slightly floured board. Add flour if dough becomes sticky. Knead the dough for about 6 minutes. This part is my favorite relaxation technique. When it is light and elastic (like a baby's bottom), rinse and dry the mixing bowl. Put the 1/2 tsp olive oil in the bowl, drop the dough in and turn it over. Cover with cling wrap and let it rise for 1 1/2 to 2 hours. (Double in volume.) Turn the dough back onto the floured board and punch down. Use the whole dough for one large flatbread. Roll or hand stretch and pat the dough into an 8 - 10 inch circle about one inch thick (I make it thinner) on a peel or board sprinkled with a little cornmeal. Dimple the surface with fork tines or the handle of a wooden spoon. Set aside to re-rise (about 1/2 inch) Top with very thin coat of olive oil and tomato sauce(with chiles) and/or thin sliced red onions, garlic, or olives. Sprinkle with coarse sea salt. Cheese and/or chopped parsley or other herbs can be added too. Turn oven temp down to 500. Slip the bread onto the baking stone or ceramic tiles (or baking pan) working quickly to keep the heat high. This is the method that blisters the crust. After five minutes reduce oven to 425-450. When you take it out, sprinkle with Mex oregano. Total bake time can be 25-30 minutes. Prep time, 15 minutes, not including rising. I watch the bread in the oven starting at about the 15 minute mark and take it out when the surface is crisp and golden. I can't keep this stuff in the house. Everyone passing through the kitchen rips off a piece and walks away. Folks peel the two crusts apart and stuff the "snack" with cheese, cold meat, sliced vegetables, etc.