3 - 3 1/2 cups all-purpose flour
1 cup semolina (not semolina flour)
1 1/2 cups water
2 1/4 teaspoons instant yeast
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
2 tablespoons olive oil
An additional 1 Tbsp olive oil for greasing pan
1) Place all of the ingredients--except the salt--in a medium-large bowl (or mixer if you prefer). Mix until ropes begin to form in the dough. Then add the salt. The dough will be a little sticky.
2) Transfer the dough to a lightly floured counter space and knead to form a smooth (sticky) dough. Lightly grease the medium/large bowl. Place dough in bowl and cover with plastic wrap. Let rise in warm/room-temperature area for 1-1.5hrs, until doubled in bulk
3) Lightly oil a medium/large pan (anything in the vicinity of a 12" round pan or 9 x 13-inch rectangular pan). Place the dough in the pan, and gently push (to stretch) it to fill and touch all the walls of the pan. If the dough resists you too much, let it rest for 10-15 minutes and try again.
4) Cover the pan with plastic wrap and let the dough to rise for about 30 minutes. The dough will puff a bit. If you want a more airy focaccia, let it rise a little longer.
5) Preheat the oven to 425°F. Gently brush some olive oil on top of the dough (don't be too fierce or you will deflate the dough!). Use your finger tips to dimple the whole surface of the dough gently. Sprinkle with coarse salt and pepper, dry herbs, fresh herbs, olives, cherry tomatoes, sun dried tomatoes...whatever you want!
6) Bake the bread for about 20 to 30 minutes, until it’s golden brown--keep an eye on it!
7) After about 5 minutes, transfer to wire rack for cooling.
NOTE: Due to lack of preservatives in the dough, the bread tastes best within the first few hours of baking. I would recommend freezing it if you plan to eat it more than one day after baking, as it will rapidly become stale.