Instructions: Focaccia Topping (choose 1 from recipe that follows), plus 1/4 cup olive oil and 1 teaspoon kosher salt

Generously coat 1 (10-by-15 inch) jelly-roll pan with olive oil and set aside.

Prepare dough as directed in above recipe and let it rise. Place dough on prepared oiled pan, cover with plastic wrap and let it rise again as directed.

After 30 minutes, set rack in lower third of oven and preheat to 425 degrees.

Remove plastic wrap and with index finger poke indentations over surface of dough every inch or so. Evenly spread topping of choice on focaccia. Drizzle with olive oil and sprinkle with salt.

Bake about 30 minutes or until well colored both on top and bottom.

Check bottom by lifting focaccia with spatula or pancake turner to make sure it is not browning too much. If it is, slide another pan under the first to insulate the bottom.

Slide focaccia out of pan to cool. When completely cool, keep loosely covered at room temperature or wrap pieces in plastic wrap and freeze. Reheat frozen focaccia at 350 degrees about 10 minutes, then cool slightly before serving.

Makes 1 (10-by-15 inch) focaccia or about 6 generous servings.

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