Focaccia

Ingredients:

• 1½ cups (360 ml) warm water 110 °F (45 °C)
• 2½ teaspoons (=1 envelope = ¼ oz. = 7 gram) active dry yeast
• 6 tablespoons olive oil
• 3¼ cups (800 ml) unbleached all-purpose flour
• 2 teaspoons salt
• 1 teaspoon kosher or coarse salt
• 14 inch (35 cm) diameter round, or 10x15 inch (25x40 cm) oven dish; the bread will rise to about 1½-2 inches (3-5 cm); a smaller pan is OK, the bread will just be higher

For herb focaccia:

• 3 tablespoons coarsely chopped fresh herb (rosemary, thyme, sage)

For sage or rosemary focaccia:

• leaves of fresh sage or sprigs of rosemary

For onion and garlic focaccia:

• 2 or 3 yellow onions, peeled & (very) thinly sliced
• 3 tablespoons of olive oil
• 2-5 peeled & thinly sliced cloves garlic
• salt & pepper
• ½-1 teaspoons of dried oregano

For "the works" focaccia:

• same as onion & garlic above
• 1 cup (240 ml, ± ¼ liter) coarsely grated cheese (Gruyere, sharp cheddar)

Instructions: (note: best if served immediately after baking)

• measure water in bowl, whisk in the yeast, and 3 tablespoons of the oil
• mix the flour and salt in a bowl; stir well
• stir the yeast mixture into the flour mixture with spatula or wooden spoon, until flour is evenly moist, then beat vigorously for 1 minute
• for "the works" focaccia: mix in the grated cheese
• cover bowl with plastic wrap
• at room temperature, let rise until doubled (appr. 1 hour)
• spread 1½ tablespoons of oil into baking pan
• turn dough out of bowl into pan, pat & press until dough covers pan bottom completely. If dough resists, wait several minutes
• cover dough with oiled plastic wrap (oil side down)
• let rise again until doubled (up to 1 hour)
• for onion & garlic or "the works" focaccia: slowly cook the slices onions and sliced garlic in
  a sauté pan in 3 tablespoons of olive oil until the onions begin to color slightly (appr. 20
  minutes). Season with salt & pepper.
• preheat oven to 450 °F (230 °C), put rack at lower third of oven
• dimple surface of the risen dough with fingertips at 2-ich (5 cm) intervals
• for herb focaccia: sprinkle chopped herbs on top immediately before baking
• for sage or rosemary focaccia: insert sage leave or rosemary sprig into each dimple
• for onion & garlic or "the works" focaccia: spread onions over risen dough and sprinkle with
  the oregano.
• drizzle with remaining 1½ tablespoons of oil, and sprinkle with the kosher or coarse salt
• bake for about 25 minutes, or until deep golden; lift side of focaccia with spatula after 15
  minutes and check bottom. If too dark, slide another baking pan under the pan.
• to serve immediately (recommended) : slide from pan onto cutting board; cut into squares or
  large slices
• to serve later: slide from pan onto rack to cool. 

[recipe from Nick Malgieri, "How to Bake"]