My girls love focaccia. I usually make it of bough leftover pizza dough. But the dough is actually really simple. Even a baker apprentice like me will manage.
Solve 21 g yeast (half a package) in 3.5 dl lukewarm water. Add a pinch of sugar, 1 tbsp salt, 1 tbsp dried Italian herbs, 2 tbsp olive oil and 500 g wheat flour. Knead until elastic, cover with a clean kitchen towel and let rise for at least one hour. During this time, the dough should double in size.
Move the dough to a greased, rectangular oven dish. Make small molds in the surface, drizzle with olive oil and sprinkle with salt.
You can top your focaccia with rosemary, olives, sundries tomatoes or any other goodies you fancy. My girls like the focaccia plain, so I settle with olive oil and salt.
Bake in a hot oven (240°C) for 18-20 minutes. Serve oven warm as is, dip it in olive oil and black aceto balsamico or in soup (for instance veggie soup).