Herb and Garlic Focaccia Bread

Combine the sugar and milk in a small saucepan and heat over medium heat remembering to stir, until warm and sugar has dissolved. Pour into a small bowl and let stand for 5 minutes. Now sprinkle yeast over top let stand for another 10 minutes.

Combine 1 1/2 cups of flour and salt in an large bowl and make a well in the center. Add the yeast mixture and olive oil. Mix until a smooth dough forms. Work in more flour as you go until dough pulls away from the sides of the bowl and is slightly sticky. Turn onto lightly floured surface and knead for 5 minutes adding flour to prevent from sticking.

The dough should be smooth and elastic by the time you finish kneading it. Place into a greased extra large bowl turning once (to grease top) cover with plastic wrap or a damp cloth and leave in a warm place to rise for 2 hours or until tripled in size.

Finely dice the garlic and chop the rosemary and basil leaves. Heat the olive oil in a small saucepan over low heat for a minute or two. Do not let the garlic achieve any color or it will be burnt and taste bitter. Removed from heat and stir in herbs. Let stand for at least 30 minutes, the longer the better.

Sprinkle cornmeal on a lightly greased baking sheet. Punch down the dough. Gently roll the dough into a 10 x 15 in rectangle and about 1/4 inch thick. Transfer to the pan. Gently stretch and shape the dough to cover the pan. Cover again with plastic wrap and let stand for another 45 minutes to 1 hour until almost double in size. Preheat the oven to 425˚F. Poke indentations over surface with fingers about 1/4 inch deep. Drizzle topping over top.

Oil will pool in indentations. Sprinkle with a nice finishing salt like fleur de sel. Bake for 20 minutes or until golden brown. Let stand in the pan for 5 minutes before removing to wire rack to cool.

Serve with a dipping dish of olive oil and balsamic vinegar.