Note
A good quality olive oil is a must for focaccia. Olive oil brings out the other flavors.
You could use vegetables as topping.
It is best eaten fresh or on the same day.
Though you can top the dough with as many flavors as you like, it is always preferable to use a max of two flavors so as not to confuse the flavors. Unlike a pizza, flavor of the focaccine bread is dominant and not the topping.
If you plan to bake the dough next day for breakfast, mix the previous night & refrigerate the dough covered. Then the next day bring it to room temperature 45 minutes to an hour prior to baking.
For flour, I used a mix of 1.5 cups wheat flour and 2 cups all-purpose flour.
If using active dry yeast instead of instant then the quantity would be - For 1 tsp instant yeast you will need 1 1/4 tsp active dry yeast. You will need to add the active dry yeast to mixture of some warm water and sugar (refer packet instructions) and set aside for 10 minutes till frothy & then add to the flour.
Note : 1 tbsp equals 3 tsp