Instructions: Combine yeast, sugar and milk in the bowl of a stand mixer. Add 1/2 cup of focaccia mix. Stir well, cover with tea towel and let rest in a warm place for about 25 minutes. With a dough hook, mix in 1 tablespoon olive oil, gray salt, and 1 cup of focaccia mix. Knead until well mixed. Add remaining focaccia mix, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Knead until the dough is smooth and elastic, about 6 minutes. Shape the dough into a ball, flatten slightly, and turn gently in an oiled bowl to lightly coat the dough. Cover the bowl with a tea towel and put in a warm place to let the dough rise until doubled in bulk, about 1 hour. Preheat the oven to 375 F. Oil a baking sheet with olive oil. Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12" x 10". Brush off any excess flour and transfer to the prepared baking pan. Gently push the dough toward the corners and edges of the pan. Using your fingers, make evenly spaced indentations all over the surface and be careful not to puncture or tear it. Sprinkle Herbes de Napa or rosemary over the surface. Brush the remaining olive oil over the top, filing the wells. Sprinkle gray salt evenly on top if desired. Bake until crisp on the bottom, about 25 minutes. Let cool, cut into squares, "fingers" or triangles to serve. Spread with blue cheese and drizzle honey on top.

For other creative country focaccia flavors, add the following ingredients to the batter before baking:
NapaStyle Toasted Spice Rub or Fennel Spice Rub Rosemary or thyme
Herbes de Napa

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