Some restaurants use this as a sandwich base. A large square of focaccia bread can be filled with a variety of cold meats, cheeses and other fillings for a very trendy sandwich. Some inventive bakeries have created sweet focaccias with things like raisins, cinnamon and sun-dried cherries or cranberries for a coffee or tea time treat.

1 batch pizzeria dough
1 cup sauteed thinly sliced onions (4-6 medium onions)
2 tablespoons melted margarine
2 tablespoons olive oil
2 medium cloves garlic, crushed
1 cup grated parmesan cheese
2 tablespoons fresh or dry Herbs (oregano, basil, parsley)
1 cup sliced black olives
fine durum semolina or corn meal for sprinkling

Prepare onions by sauteeing in a little olive oil. Set aside.
Melt margarine and mix with olive oil. Line a cookie sheet with silicone or parchment paper and lightly brush with some of the melted margarine and olive oil. Sprinkle pan bottom with semolina or cornmeal. Press the dough onto cookie sheet, pressing well into corners.
Brush dough with margarine/olive oil mixture, then spread on crushed garlic, grated parmesan cheese and Italian herbs (such as oregano, basil, parsley, mixed herbs). Arrange black olives and sauteed onions on top. Drizzle with additional margarine/olive oil mixture.

Let rise 20-30 minutes.

Bake at 425 F. until top is lightly golden in color. Makes about 12 large squares or 24 small ones, suitable for open faced sandwiches or hors d'oeuvres.

Variation: Omit Italian herbs and sprinkle top with fresh black pepper, minced sun-dried tomatoes and coarse salt.

Traditional Pizzeria Dough

1 cup water
2 tablespoons milk
2 teaspoons sugar
1 1/4 teaspoon salt
1 tablespoon shortening
1 tablespoon olive oil
1 tablespoon durum semolina (or corn meal)
1 cup unbleached all-purpose flour
2 cups unbleached bread flour
1 1/4 teaspoon yeast

Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.

Food processor:
Place water, milk, sugar, salt, shortening and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, semolina or corn meal, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, milk, sugar, salt, shortening and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, semolina or corn meal, bread flour and all purpose flour and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, covered with a tea towel about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, milk, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast, semolina or corn meal, all purpose flour and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a tea towel about 45 minutes.

(*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast. Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.