Puffy, chewy-crisp and fragrant with fresh herbs, this parmesan focaccia goes well with soups, stews and, of course, italian-style fare. Be sure to use only fresh herbs and avoid the temptation to stir them into the dough (sprinkle them over it); many herbs, including the ones called for here, inhibit yeast growth when they're combined in the dough. The dough bakes on the lowest rack in a very hot oven to simulate the hearth baking that is traditional for focaccia. Recipe by nancy baggett for eatingwell.
