Focaccia di Pecorino

Focaccia di Pecorina
makes two 9-inch flatbreads or one 12x17 rectangular flatbread

Infused Oil
1/4 cup olive oil
herbs, garlic, dried chiles, and or fennel seeds [choose what you like, such as fresh rosemary]

In a small saucepan, warm olive oil, add the flavorings and bring the oil near a simmer. Remove from the flame and allow the infused oil to steep in the oil for an hour.

Bread
2 packages active dry yeast, or 1 2/3 cakes fresh yeast
2 teaspoons sugar
1 3/4 cup warm water
1/4 cup olive oil
1 1/2 cups just-grated, well-aged pecorino
1 teaspoon freshly cracked black pepper
2 teaspoons sea salt
4 cups all-purpose flour

In a large bowl, stir the yeast and sugar into the warm water and allow it to soften for 5 minutes. Add the remaining elements, mixing them well into a soft dough. Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until the dough is smooth and springy.

Or, use a stand mixer. Mix the ingredients with the flat paddle, and then use the dough hook to knead for about 5-7 minutes until the the dough is smooth and springy.

Place the dough in an oiled bowl and cover tightly with plastic wrap. Allow the mass to double- about an hour.

Preheat the oven to 425 degrees. Release the air in the risen dough with a firm punch and fit it into two oiled 9-inch round times or one large rectangular tin, flattening it and dimpling it with your fists. Brush the focaccia with some of the infused oil, cover it with a clean kitchen towel, and permit it to rest and rise for 35-40 minutes. Bake for 10 minutes, then reduce the heat to 375 degrees and bake for another 10-12 minutes [mine took closer to 18 minutes.] Turn the focaccia out onto a rack to cool; turn it right-side up and brush the just-baked focaccia with additional infused oil.

Variations:
add chopped olives, or minced prosciutto, or other Italian meat to the dough before kneading.