Focaccia

1 tablespoon extra virgin olive oil
1 lb pizza dough
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon coarse salt

Pour 1t of the olive oil into a large bowl. Place dough i nbowl and
turn lightly oiled all over. Cover bowl with plastic wrap and let
stand at warm room temperature for 1 hour. Place dough on lightly
oiled baking sheet. Press out to an oval or rectangle about 11x7".
Cover loosely with plastic wrap and let stand in warm place for about
45 minutes or until slightly risen. With fingertips, press
indentations into dough to give dimpled surface. Brush with remaining
olive oil. Sprinkle with herbs and salt. Bake in 400F oven for 20-25
minutes or until golden brown. Let cool slightly. Serve warm, cut
into squares or wedges. ONION-GARLIC FOCACCIA: Cook 1/2C chopped
onion and 1 minced clove garlic in 1T olive oil until softened but
not browned. Spread over dough before sprinkling with herbs.
PARMESAN FOCACCIA: Omit salt. After the first 10 minutes of baking,
sprinkle with 1/4C parmesan cheese and finsh baking.