Focaccia: In a mixer bowl, mix together 11/4 cups warm water + 11/2 tsp salt + 2 tsp instant yeast + 2 tbsp olive oil. I added about 3 cups of A.P. flour, and mixed using the dough blade for about 5-7 minutes. Towards the end, ddd about 1/4 cup chopped calamata olives and 1/4 cup of chopper green stuffed olives. Also added about half a package of the grated quatro frommagio cheese from TJ. Take the dough out, oil the bowl, put the dough back, cover with oil, and then cover the bowl with foil/plastic wrap and let it rise for 11/2 hours. I then refrigerated overnight (optional). Next morning let the down come back to room temperature. In a 8X8 pan, oil, then the dough, then more oil, fleau de sal, chopped fresh rosemary and a small handful of grated cheese. Let it rise again for 45 minutes to an hour. Make dimples with finger. Bake in 425 oven for about 30 minutes or so. Let cool on a wire rack. https://www.kingarthurbaking.com/recipes/cheese-and-herb-stuffed-focaccia-recipe Polenta