1 pkg. active dry yeast
1 c. warm water (110-115 degrees)
2 tbsp. olive oil
1 tbsp. sugar
1/4 c. vegetable oil
1/2 tsp. salt
3 c. all-purpose flour

TOPPING:

1/8 c. olive oil
1 c. clove garlic, crushed
1/2 lb. oregano
1/2 lb. kosher salt

1. Dissolve yeast in warm water (sprinkle yeast over water and stir). Add a pinch of sugar to help "proof" the yeast. Use a large glass or ceramic bowl to do this in. You can save dishes this way by doing all of the mixing, kneading, and rising in the same bowl.

2. Add olive oil, sugar, vegetable oil and 2 cups of the flour. Mix with a strong spoon until the dough begins to leave the sides of the mixing bowl, about 5-8 minutes. Mix in the salt and the remaining flour by hand, and knead the dough until it is smooth, about 5-8 minutes.

3. Allow the dough to rise by covering the bowl and setting it in a warm, draft-free place in your kitchen. Allow it to rise until it is double in bulk, about 1 hour.

4. Punch the dough down. Let it rise again for about 30-45 minutes.

5. Punch down again; let rest a few minutes. While dough is resting grease a 14 inch pizza pan and combine the crushed garlic and the olive oil for the topping.

6. Using your fingers, press the dough out to the edges of the pizza pan. Brush the dough with the oil and garlic mixture. Sprinkle oregano and kosher salt on top.

7. Place plastic wrap lightly on top of dough and allow to rise 30 minutes more.

8. Preheat oven to 375 degrees and bake for 30 minutes or until golden brown on top. Serves 8-12 if used as an appetizer.

Notes:

Vary the herbs on top for a different taste, or omit the topping and use the focaccia as a crust for pizza toppings; use your imagination!

Kosher salt (pretzel salt) tends to be less salty than table salt.