FRESH YEAST  4 ounces
WATER - cold water  44 ounces
 SALT  1.5 ounces
 GARLIC POWDER  2 Tablespoons
 SUGAR  1.5 ounces
 OLIVE OIL  10 ounces
 FRESH ROSEMARY - medium chopped  6 Tablespoons

MIXING: Straight Dough Mixing Method

1) In a Hobart bowl, place in the yeast and water, and dissolve with your hand. Top with the flour, salt, sugar, olive oil, garlic powder, and chopped rosemary.
2) Using a dough hook, mix on 1st speed for 3 minutes, then 2nd speed for 7 minutes.
3) Place the dough in a lightly oiled bowl, and allow to rise for 1 hour. Covered.
4) Punch-down. Dust bench lightly with flour and pin-out the dough until it is about 1/2" thick. You will need to bench rest the dough for at least 20 minutes to achieve this thickness.
5) Using a 6" round cutter, cut-out the dough. The dough can also be baked as a sheet by pressing the dough into a oiled sheetpan.
6) Dust a parchment lined sheetpan with cornmeal. Place the focaccia rounds on the sheetpan. Proof for 20-30 minutes.
7) Firmly stipple the focaccia with your fingers, but do not touch the edge. Top with your choice of toppings: garlic, kosher salt, coarse black pepper, rosemary, basil, caramelized onions, roasted peppers, tomatoes, a seed mixture and cheeses.
8) Bake @ 400 degrees for 25 minutes.