2 1/2 cups all-purpose, up to 3 or unbleached flour
2 teaspoons sugar
1/4 teaspoon salt
1 pkt regular or quick-acting active dry yeast
Heat oven to 425 F. Grease 2 cookie sheets. Punch down dough, and divide in half. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in warm place 20 minutes. Prick centers and 1 inch in from edge thoroughly with fork. Brush with oil. Sprinkle each with 1 tablespoon herbs and cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.
VARIATION: Red Pepper Foccacia: For each flatbread, cook 1 medium red bell pepper cut into 1/4-inch rings, and I small onion, sliced, in 1 tablespoon olive or vegetable oil in 10-inch skillet over medium heat, stirring frequently, until softened. Arrange on each oil-brushed flatbread and sprinkle with herbs and cheese before baking.