HERB AND CHEESE FOCACCIA BREAD

2 ¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon dry quick-rise yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
1 pinch ground black pepper
3 tablespoon olive oil (separated)
1 cup water
1 tablespoon grated Parmesan cheese
1 cup Mozzarella cheese

Preheat oven to 450ºF.

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in 1 tablespoon olive oil and water.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dought in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes. (I find dough rises well if placed on top of the oven, near the back ventilation, while it's preheating at 450.)

Punch dough down; place on greased baking sheet or ungreased silicone baking sheet. Pat into a ½ inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan and Mozzarella cheeses.

Bake in preheated oven for 15 minutes or until golden brown. Serve warm.

Here are some variations I've mixed and matched:

• adding an additional 1 cup of mozzarella and ¼ cup parmesan when mixing dry ingredients
• adding about 1 cup of chopped green olives when mixing dry ingredients
• adding 2 tablespoons of minced garlic when mixing dry ingredients
• adding 2-3 tablespoons of sundried tomatoes