Rosemary Focaccia Bread

I found this original recipe on the blog Prudence Pennywise.  It is one of my go-to breads when I'm in a hurry.  I often omit the hour rising time because I'm always running behind.  It's good either way, probably better when it has a chance to rise. 
Rosemary Focaccia

Estimated Cost: $3.50 for 12 wedges
Notes: My favorite yeast is SAF, which many professional bakeries use. It may not be available at your store, so ask your supermarket baker which yeast they use behind the counter and buy that one. If you get a truly reliable yeast, and you make sure your water isn't too hot, you almost can't fail.

2 teaspoons rapid rise yeast
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (think baby bottle warm or warmer)
1 tablespoon olive oil
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried rosemary, chopped, or 1 tablespoon fresh
3 cups flour (I use half whole wheat)
For Top:
2-6 tablespoons olive oil
1/4 cup to 3/4 cup parmesan cheese
additional chopped dried or fresh rosemary
black pepper

In a large bowl, combine yeast, sugar, water, olive oil, pepper, salt, rosemary and half of the flour. Stir with a wooden spoon. (Alternately, if you have a free standing mixer, put in all of the flour and let the machine do the work.) Work in the remaining flour, using your hands and kneading when necessary. Knead dough for five minutes. Cover and let rise for one hour. (The dough can be made up to 24 hours in advance. Cover with saran wrap and store in fridge.) Preheat oven to 425 degrees. Press dough into a 12 inch circle. Don't worry about being perfect; you're going for rustic Italian here. Press the dough all over with your fingertips to make indentations. Cover dough with olive oil, cheese, rosemary and black pepper. Bake for about 15-20 minutes, or until puffed and golden brown. Cut into wedges and serve. Any leftovers make a killer sandwich for the next day.