Boboli (focaccia) italian bread

1.00 pk yeast
   0.25 c  water
   2.25 c  warm water
   6.00 tb oil, + extra for pan
   5.50 c  flour; (approx)
   1.00 ts salt

  Dissolve yeast in 1/4 c water.  Combine with warm water, oil, salt and
  flour.  Mix together thoroughly and let rise 30 to 40 minutes or until
  doubled in size.  Punch down and divide dough into 3 parts and place
  in 3 oiled pie pans.

  Let rise 50 to 60 minutes or until doubled in size, brush tops
  lightly with oil.  Bake at 350 degrees 50 minutes or until done.

  Source: Oregonian FoodDay Typed by Dorothy Flatman, 1994

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