I have made several different Focaccia breads but I think this is quite a good version. I like to use semolina flour - it gives it a nice texture. Focaccia (Adapted from King Arthur Flour ) 1 1/2 t yeast 1/2 t sugar 1 c warm water 1/2 t salt 2 T olive oil 1/2 c semolina flour 2 1/2 c flour (you may not use all of it) Olive oil for drizzling Dissolve yeast and sugar in water. Set aside. Place salt, olive oil, semolina flour and 1 c of flour in mixer. When yeast begins to bubble (about 10-15 minutes), add to mixer. Mix until dough begins to come together. Add additional flour as needed. Knead in mixer until a smooth dough forms. Place in a greased bowl, cover, and set in a warm place for 1 1/2 - 2 hours. When dough has doubled, punch it down, and turn it out onto a floured surface. You can free form the dough into a 14" circle or place it in a oiled 8" square pan. Cover and let rise for about 30 minutes. I let mine over proof a little (I was working from h...