Focaccia

I can only imagine how much better this would be with Adam's starter dough, but for a QUICK, EASY hard-to-mess-up recipe (because I've made it 4 or 5 times and it's come out good each time despite my playing fast and loose with the recipe), this is pretty good. It's posted as I found it on allrecipes, but I now sprinkle herbs on top instead of adding them into the dough. I also sometimes substitute out 3/4 cup of white flour and use 1/2 cup wheat flour and 1/4 cup flaxseed meal. Comes out good both ways.

FOCACCIA

2 3/4 cups all-purpose flour
1 tsp. salt
1 Tbsp. white sugar
1 packet dry yeast
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp.. dried thyme
1 tsp. dried basil
pinch black pepper
1 Tbsp. olive oil
1 cup water
2 Tbsp. olive oil
1 Tbsp. grated parmesan
1 cup mozzerella

Preheat oven to 450 degrees.

1. In a food processor, stir together the flour, salt, surgar, yeast, herbs and pepper. Add oil and water, and mix until a ball is formed, about 20 seconds. Dough should be sticky, smoothe and elastic.
2. Lightly oil a large bowl, place dough in bowl and coat with oil. Cover tightly with plastic wrap or a damp towel, and let rise in a warm place for 45 minutes.
3. Punch dough down, place on greased baking sheet. Pull into a 1/2 inch thick rectangle. Brush with olive oil. Sprinkle with parmesan and mozzerella.
4. Bake for 15 minutes, or until golden brown.