Foccacia

Flour (500 grams)
Salt (10 grams)
Yeast (2 teaspoons)
Olive Oil (30 ml + extra)
Water (340 ml, lukewarm)
Garlic Powder (2 teaspoons or however much your heart desires)
Oregano and/or Italian Herbs (1 teaspoon or however much your heart desires)
Optional: toppings of choice. You can use mozarella, other cheese, chorizo/pepperoni/other spiced sausage, bell pepper (cooked), onion (cooked or raw), etc.]

Mix all ingredients together into a rough dough with a spoon.
Knead until an elastic dough forms (about 15 minutes usually).
Form dough into a ball, oil a bowl, deposit dough in bowl and cover with a kitchen towel (or otherwise). Let rise for 1 hour.
Oil whatever you're baking the foccacia in (I use a cast iron pan). Deposit dough in pan and gently stretch it until it reaches the edges of the baking dish. Poke holes in the dough with your fingers.
In a separate, small bowl, mix olive oil with spices/herbs of your choice. I use garlic powder and oregano, sometimes onion powder and other italian herbs also. Brush oil mixture over the foccacia dough.
Cover and let rise for another hour.
Preheat oven to 220 °C
Bake for 20-25 minutes. If adding cheese-type toppings, bake for 10-15 minutes, then take the foccaccia out of the oven, add the toppings, then pop it back into the oven for another 10 minutes. It's the easiest way I've found to keep the cheese nice and melty instead of baked hard.

This recipe creates an extremely thick foccacia, at least for me. Honestly I'm not sure you can reasonably call it a foccacia at all. It sure is tasty though.
Replacing (part) of the flour with whole wheat flour will add depth of flavor.