Well you guys started it... I'm warning ya !!! LOL However you spell freaks spell it this is some great stuff. http://en.wikipedia.org/wiki/Focaccia The temptation to really gussie this recipe up with lots of toppings - this would probably ruin the goodness of this fociaccia's simplicity... We're making fociaccia here, not pizza. Serve a basket of this warm fociaccia with your appetizers or main course. A small bowl with a mixture of the Herbed Garlic EVO and Balsemic Vinegar is a (typical) nice touch. Mis en place 1 batch Big's Pizza Dough Big's Herbed Garlic EVO (recipe to follow) 1 cup finely grated Reggianno Parmesan Make the dough. Let it rise one hour covered. While the dough is rising make the Herbed Garlic EVO 1 Cup EVO 8-10 Garlic Cloves Peeled 1 Tbls. Herbs de Provence 1 Tsp. Fresh Cracked Black Pepper 1 Tsp Garlic Salt Combine all ingredients in a blender and pulse repeatedly for about 1 minute until garlic is completely pureed. Pour off into a measuring cup or storage jar and let stand at least 1 hours so flavors interact. Liberally spread your work surface with some Jiffy Corn Bread mix, roll dough out into large rectangle on work surface. Flip over, spread a little more Jiffy Corn Bread mix on work surface and repeat rolling out process until your dough will just fit a large sheet pan. Now add a couple very generous glugs (about 5 TBLS.) of the Herbed Garlic EVO to the sheet pan and lay the dough out on it. Press dough to edges of pan so it's filled but an even surface. Using your fingertips perforate the dough with little holes EVERYWHERE. Now add many generous glugs (approx. 6 TBLS) Herbed Garlic EVO to top of dough and spread it around so it fills ALL the holes you just made, even spread finely grated reggianno parmesan over dough. Let this dough rise and soak up the EVO goodness for 30 minutes. Preheat your oven to 450. Bake off fociaccia for about 20 minutes until it is GOLDEN in color, just like you would pizza dough, remembering to rotate pan 180 degrees to cook evenly on all ends. Remove to cool place and let rest at least 10-15 minutes before you cut into 2x4 inch recgangles. Big's Roasted Zuchinni Strips with Fociaccia (note dipping bowl) Now I worked at a Southern Italian Sicilian place in San Francisco. We had a Chinese guy that did most of the baking, John Zao, this guy was the bomb, he had such a touch in the bakery the boss really didn't want him on the line. John would make the focaccia dough Thursday night, roll it out real thin and put the flavored EVO in the sheet pans and plop the dough in and let the dough proof in the oven overnite with JUST the pilot lite to warm it. Next morning he'd slap on more of the flavored EVO, break up a bunch of feta cheese real fine, sprinkle on a bundle of chopped scallions and about 2/3 cup roasted pine nuts and sorta push this all into the dough. This stuff was so fine that we'd sell it out by noon Friday at $8.00 a lb... it was worth it.