Focaccia Romana

1 package dry yeast ⅛ teaspoon sugar ⅓ cup warm water (105° - 115° F.) 4 cups all-purpose flour 1 teaspoon salt 1 cup cold water 4 tablespoons olive oil, divided Vegetable oil cooking spray 2 teaspoons coarse salt

Calories 127 (23% from fat) · carb. 21g · prot. 3g · fat 3g · sat. fat 0g · chol. 0mg · sod. 392mg

Stir yeast and sugar into warm water in a 2-cup measure; let stand until foamy, about 3 to 5 minutes. Place flour and salt in the work bowl of a Cuisinart® food processor fitted with the dough blade; process to combine, about 20 seconds. Add cold water and 2 tablespoons oil to yeast mixture. With machine running, pour liquid through feed tube in a steady stream as fast as flour absorbs it, about 35 seconds. Once dough pulls away from sides of the work bowl, process until dough is well kneaded, about 40 to 45 seconds. Place dough in a lightly floured plastic food storage bag. Let rise in a warm place until doubled in size, about 45 minutes. Divide dough in half, place on a lightly floured surface and roll into 10-inch rounds. Place each on a baking sheet sprayed with vegetable oil cooking spray. Use kitchen shears to make decorative cuts in the dough. Pull dough from edges, opening cuts to give a lattice appearance. Brush each with remaining olive oil and sprinkle with salt. Cover with plastic wrap sprayed with vegetable oil cooking spray and let rise until puffy, about 20 minutes. Preheat oven to 450° F. Bake until golden and crisp, about 20 - 25 minutes. Cool slightly on wire rack. Serve warm.