This was wonderful focaccia bread. It was very easy to make. I made a few changes to our families liking. I used rosemary in place of the basil because I was out and used less salt in the dough because I like to sprinkle corse salt over top. Use an exceptional olive oil for great flavor, and, as one other reviewer mentioned garlic granules are not authentic italian and use milk instead of water. I made one batch with fresh minced garlic and one without and they both were good! I suppose the granules would be okay, but the bread seemed more "fine dining" without them. This bread is very quality and impressive for dinner parties or a gourmet meal. Make sure you know how to work with yeast so you get nice fluffy, chewy, risen bread. Definatly will me making a lot. Thanks for the great recipe.
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