Foccacia

1. As always, Nana's instructions are brief:
"Rise twice - press into pan
Brush with olive oil and garlic
Top with:
Rosemary, onion, sun dried tomatoes, herbs, cheese, sprinkle with salt
Rise again"

2. I did some research and here is what you need to do:
Use the water to activate the yeast (there are instructions on the package).

3. Mix all of the other ingredients into your active yeast.

4. Once your dough forms, knead it into a neat ball. Rub some olive oil on the dough and in the bottom of the bowl, cover and let rise until doubled in size (about an hour). **Nana's instructions say to rise twice, though
I am not sure it is necessary.

5. Coat a jelly roll pan in olive oil.

6. Once risen, knead and press into the pan. Using your fingers, make indentations in the dough.

7. Brush with olive oil and sprinkle with salt. You can add extras, Nana suggests, "rosemary, onion, sun dried tomatoes, herbs, cheese"

8. Let it rise again (about an hour).

9. Bake @ 350 for 30 minutes