Instructions:

1. In bowl or stand mixer, stir together warm water and sugar. Sprinkle yeast over top. Let stand for 8 to 10 minutes or until foamy.
2. Stir in 1 cup (250 mL) flour, milk, 2 tbsp (30 mL) olive oil and salt; beat on low speed in stand mixer fitted with dough hook until combined. Beat in remaining flour for 4 to 6 minutes or until dough gathers into ball, and dough is smooth, slightly sticky and elastic. Transfer to greased bowl; cover and let rise for 1 to 2 hours or until doubled in size.
3. Preheat oven to 400 ̊F (200 ̊C). Grease 15 – inch x 10 – inch (30 x 25 cm)rimmed baking sheet.
4. Lightly punch down dough; transfer to lightly floured work surface.Pat down dough; using palms of your hands, stretch into rectangle,about 1 1/2 inches (4 cm) thick. Place in centre of prepared pan (dough does not have to fit the pan). Cover and let rise for 30 to 60 minutes or until doubled in volume.
5. Pat dough into 1 – inch (2.5 cm) thickness. Using fingertips, create dimples in dough. Stir together remaining oil and garlic; drizzle over dough. Sprinkle cheese, rosemary, thyme, salt and pepper over top.
6. Bake for 20 to 25 minutes or until golden brown and cheese is melted. Let cool in pan on rack for 10 to 15 minutes. Transfer to cutting board and cut into large squares. Serve warm.

Tips:

• To make easy croutons, cut leftover focaccia bread into 1 – inch (2.5 cm) cubes. Bake in 350 ̊F (180 ̊C) oven for 5 to 8 minutes or until golden and toasted.
• As a variation, substitute finely chopped sun – dried tomatoes and pitted black olives for herbs.
• As a variation, substitute finely chopped sun – dried tomatoes and pitted black olives for herbs.