Quite simply put...wow! Left out garlic powder, because 1) it's not an authentic Italian ingredient (only fresh garlic is used in Italy) and 2) it would give an ersatz flavor. Doubled the basil and used milk for the liquid, as is customary in focaccia. The result was a soft, perfectly chewy bread. Sprinkled the top liberally with chopped fresh rosemary leaves from the garden and lightly with coarse kosher salt, after painting with extra virgin olive oil. Then applied a mix of mozzarella, Parmigiano, and genuine imported Italian Asiago halfway through baking time so the cheese would not become overly brown. The result was ambrosia, a golden feast for the eyes and a delectable treat for the mouth. This is the real deal. Outstandingly simple and simply outstanding! To those who had trouble with the texture of the dough, either it's your yeast or your rising technique. Make sure to use fresh yeast, or yeast that has been stored in the fridge/freezer only. Also, do not dissolve in hot water, only lightly warm to the inside of your wrist. If the yeast is relatively new, proofing is an unnecessary step. Proofing does nothing magical - it just "proves" that it's still good by bubbling. Do not allow the dough to overrise, (in other words, to rise so high that it sinks back down on itself) and ferment. Set a timer so that you don't forget to check on it. This is a light dough with a high proportion of yeast, so it should rise fairly quickly.
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