There are about as many different recipes for Foccacia bread as there are for apple pie. I have seen many different incarnations in my time, from a flat slightly leavened type, to huge domes of bread.
I am actually making up some of the flatter kind tonight to go with our spaghetti dinner. It is basically the same as the one above, except I use active yeast instead of instant, and only let it rise once (the above rises once too, but with normal yeast, you would let it rise twice). The bread only rises a little, and after you let it cool for about 5 minutes, you can cut it into 1 1/2 wide strips and serve it like you would garlic bread. I made that type for the super bowl party to go with the chili and everyone simply raved about it.
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