1 Dissolve sugar in warm water. Sprinkle yeast on top of water and let stand for 8 to 10 minutes, until foamy. Stir to dissolve. 2 Combine flours, salt and herbs in a food processor or large mixing bowl. Mix in yeast mixture. Add oil. Slowly blend in additional water. Mix well, forming a soft dough. 3 Knead dough on a lightly floured surface about 5 minutes, until smooth and elastic. Place in a large greased bowl. 4 Cover bowl and let dough rise until doubled, about 2 hours, or refrigerate dough overnight if you don’t have time. Punch down. 5 Line a large baking sheet with parchment paper or spray lightly with nonstick spray. Transfer dough to baking sheet and pat into a large rectangle or 8 smaller ovals about 1/2" thick. Cover with a towel and let rise for 45 minutes, or until doubled in bulk. 6 Preheat oven to 375˚F. Poke your fingers into the surface of the dough to give it a dimpled appearance. Brush top of dough lightly with olive oil, and then sprinkle it with remaining topping ingredients. 7 Bake for 25 to 35 minutes, or until crisp and golden.

Freezes well. Note: If desired, omit whole-wheat flour and increase all-purpose flour to 3 cups.

Focaccia Appetizers: Prepare dough as directed above. Pat it into a large rectangle and place on baking sheet. Brush dough with oil and sprinkle it with herbs. (Sesame seeds are optional but will add a lovely flavor and texture.) Top with thinly sliced zucchini, red peppers and/or red onions. Sprinkle lightly with grated Parmesan cheese. Bake as directed above. Cut into small squares to serve.  Addictive!

This recipe was originally published in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer issue 2012) – to get more recipes like these and more pizza variations subscribe now!