Focaccia, the dimpled bread . . .

Focaccia, the dimpled bread . . .
Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. It is similar in style 
and texture to pizza, but not considered to be the same.
Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables.
Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast.
Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread.
The focaccia is dimpled and the dimpling in the dough is usually accomplished by poking it gently with the fingers just before dressing the bread. The dimples collects oil as the bread bakes, releasing the toppings in an explosion of flavor when they are bitten.
Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread.
There are numerous variations of focaccia bread found around the world. Traditional focaccia comes in many flavors and shapes, and can be savory or sweet.
The basic recipe is thought by some to have originated with the Etruscans or ancient Greeks, but today it is widely associated with Ligurian cuisine.
Ligurian is a coastal region of north-western Italy.
No wonder this bread is considered "A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!"