Rosemary Focaccia

Steps

1. 1In a large bowl or the bowl of a mixer, dissolve yeast in water.
2. 2Combine 1/4 cup olive oil, 2 teaspoons salt, and 4 teaspoons dried rosemary.
3. 3Add flour, one cup at a time, kneading well. Stop adding flour when the dough pulls away from the bowl and when it has a slightly tacky yet stretchy texture.
4. 4Knead well for 10 minutes by hand or for 5 minutes if using a mixer.
5. 5Cover and let rise until dough has doubled in size, about 45-60 minutes.
6. 6Lightly spray a cookie sheet (12x17 inches) with cooking spray. Roll dough roughly the size of the cookie sheet and gently transfer, being careful to not stretch the dough too thin in the center. If the center is thinner than the outside, even it out using your hands.
7. 7Cover and let rise for 20-30 minutes.
8. 8Use fingers to dimple the dough then brush with 1/4 cup olive oil, and sprinkle with 1/3 cup grated Parmesan cheese and 1/4 teaspoon coarse salt.
9. 9Let rise again for 20 minutes while the oven preheats to 400° F.
10. 10Bake on the center rack for 20 minutes or until the top of the bread is golden.
11. 11Take the bread out of the oven and let cool for 10 minutes, then let it continue cooling on a wire cooling rack for at least an hour. Then cut in half, and cut each half again top from bottom.
12. 12Assemble sandwiches with good quality mayo, Havarti cheese, oven-roasted turkey breast, crisp lettuce, and sliced tomatoes.