Foccacia Dough

2 ½ tsp. dry yeast

1 cup warm water

1 tbsp. olive oil

1 tsp. salt

2 ¾ -3 cups all-purpose flour

1 tbsp. oregano

1 tsp. basil

1/3 cup grated parmesan cheese

Combine yeast with ¼ cup water. Proof until foamy. In a separate bowl, mix the remaining ¾ cup of water, olive oil and salt. Place 2 ¾ cups flour in a food processor. Add the proofed yeast, and as it is being processed slowly add the olive oil mixture, combining everything thoroughly. Remove dough and shape into a ball. Allow dough to rise, covered in a greased bowl, for 45 minutes.

After 45 minutes, punch down dough and knead in oregano, basil, tarragon and parmesan cheese. Form into a ball and let rise until double in size.

When dough has doubled in size, turn out onto a lightly floured counter. Divide dough in half, and with your fingers start shaping into round circles for pizza. The dough circle is not meant to be perfect, and the dimples it has the better.

It is now ready to be placed on an oiled baking tray, add your favorite toppings, drizzle 1 tbsp. olive oil and place in oven. Bake at 375 degrees for about 25 minutes or until lightly browned and baked through.

This dough can be made ahead of time and then frozen, and can also  be used for calzones or garlic knots.