Brush a 9" x 13" baking pan or deep-dish pizza pan with olive oil.
Follow with a dusting of either cornmeal or brown rice flour
Using a mixer and dough hooks, do the following.
In a large mixing bowl, combine water, olive oil and yeast together.
Mix well and allow it to stand for 1 minute once combined.
Next combine salt, and brown sugar and flour.
Mix.
The dough will begin to form.
It will look loose at the start then it will be a bit clingy to the side of the bowl.
At this point, it is time to transfer the dough into your prepared baking pan.
If for some reason the dough does not spread across the pan from edge to edge, you can help it with the use of a spatula.
Lightly pull from the middle to the edges to get the dough to spread.
It should pull easily.
Cover dough once situated in the pan.
Allow the dough to double in size over 1 hour. (set it on the top of an oven)
You can use parchment or a bread cloth to cover. DO COVER.
When it is 45 minutes into rising, preheat oven to 375° F.
Once the bread has doubled at 1 hour, remove the cover.
Use your finger to make those infamous indents in the focaccia. (clean hands ONLY!)
Add your spices (red pepper, garlic salt, basil, parsley, oregano, black pepper) any combination you want, as much or as little as you like.
Next, brush dough lightly with olive oil.
Now add parmesan shaving
Place in oven and bake for 25-30 minutes until the top is golden brown.
Adjust the time as necessary.
When the bread comes out of the oven, you can dust with parmesan cheese.
You can serve immediately, but I do suggest letting it stand for at least 1/2 hour.
Cut into 24 pieces. Start with vertical cuts of 6. then 4 the opposit way.