My friend and fellow nutrition student Callie kindly gave me her recipe for focaccia bread. I made it for my family while on vacation (doesn’t everyone pack yeast in their suitcase?) It was a big hit, and I will definitely be making it again. I used fresh herbs from a neighbor’s garden for this batch, but it was my mistake not to compensate for using fresh instead of dried by increasing the amount. But this is a very forgiving recipe, and it will be great with whatever herbs you happen to have on hand.

1 1/2 c. warm water
3 T olive oil (plus additional for drizzling)
1 t honey
1 1/4 t salt
3 1/2 c. flour
1 T instant yeast
1/4 c. freshly grated Parmesan
1 T basil
1 T parsley
1 T oregano
1/2 t dill
1/2 t rosemary
1/2 t garlic powder

Lightly grease a 13″x9″ pan, and drizzle olive oil on the bottom. Combine water, oil, honey, salt, flour, and yeast and beat with an electric mixer at high speed for 1 minute. Scoop the batter into the prepared pan, and let rise at room temperature for 1 hour, until puffy.

Gently poke the dough with your fingers, and drizzle it with olive oil. Sprinkle the herbs and cheese. Bake at 375F for 35-40 minutes. Remove it from the oven, and let cool for 5 minutes before turning the pan onto a rack. Serve warm or at room temperature.

• breads