My favorite focaccia bread

INGREDIENTS:
2 teaspoons yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil

TOPPING:
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary or any other rustic italian seasoning you might have on hand.
optional: green olives, caramelized onions (i like to use red), roasted garlic on the side.

In the bowl of a standing mixer fitted with a dough hook, mix warm water and sugar with yeast. Let stand about 5 minutes. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Mix until the dough is smooth and elastic, about 10 minutes. Add more flour if necessary.

Turn the dough out onto a counter and knead a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes - 1 hour.

Coat a sheet pan with a little olive oil. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. (a rolling pin works best.) Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

Preheat your oven 400 degrees. Brush the dough with olive oil before adding your toppings. Bake 15-20 minutes.