Pizza Dough Roman Focaccia

Directions

1. The following recipe is for "focaccia Romana," or possibly Roman focaccia, from Jeff it as the best dough for a pizza crust he's run across, and I must say it is both
2. very easy and VERY good to eat. I halved the following recipe (but used the full amount of garlic, plus 2 c of meaty red sauce, about 4 ounce. of pepperoni, 8-9 fresh mushrooms and 8 ounces of whole-lowfat milk mozzarella) and the results were great. Lacking quick-rise yeast, I used regular yeast and just ate a little later - no problem there. And of course, I made the dough into a pizza instead of a plain focaccia (that is like a thick pizza
3. (also round, but thicker) but without toppings.
4. Dissolve the yeast in the tepid water. Add in the sugar, extra virgin olive oil, oil, and salt. Fold in 3 c of the flour and whip till the dough begins to leave the sides of the mixing bowl, about ten min [!!]. I [Smith] use my KitchenAid mixer for the whole process.
5. Fold in the remaining flour by hand or possibly with a dough hook and knead the dough till it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising.
6. Oil 2 baking sheets, each 13 inches 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 min and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top.
7. Bake at 375 degrees for about 30 min.