Focaccia with Herbs and Garlic

1 cup warm water (105-110 degrees)

⅓ cup low-fat (1 percent) or nonfat milk, warmed slightly

2 teaspoons sugar

1 package (xx) rapid rise yeast

¼ cup olive oil, plus extra for coating bowl

1½ cups all-purpose flour

1½ cups bread flour

1 teaspoon garlic salt

½ teaspoon onion salt

1 teaspoon Italian seasonings (oregano, thyme, basil, etc ...)

Topping

¼ cup olive oil

3 cloves garlic, crushed and finely chopped

1 medium sweet onion, finely sliced

1 teaspoon Italian seasonings

1 teaspoon cornmeal

Heat oven to 425 degrees. Lightly grease a 12-inch round pizza pan with shortening.

For the bread: In a large Pyrex measure or heatproof bowl combine water, warmed milk and sugar. Add yeast and stir well. Set aside for 2 minutes. Stir in olive oil and set aside.

In a large mixing bowl, stir together the flours, garlic and onion salts, seasonings. Add liquid ingredients and stir quickly to form dough. Turn onto floured table and knead dough for 1 minute, adding small amounts of flour if too sticky. Dough should be soft.

Coat large bowl with olive oil and turn dough to coat. Cover bowl with cloth and let dough rise in warm place until doubled in bulk, about 45 minutes.

For the topping: In a small saute pan, heat olive oil and garlic. Cook over medium heat until fragrant and garlic has softened. Add sliced onions and Italian seasonings. Stir well and set aside to cool.

Sprinkle pizza pan with cornmeal. Punch down dough and spread into pan. Lightly brush with 2 teaspoons of the olive oil mixture. Cover with plastic wrap and let rise until puffy and light, about 20 minutes.

Lightly grease fingers with olive oil and poke dough to create dimples. Gently spread topping on dough, covering entire surface. Bake for 30-35 minutes until golden brown. Cool 5 minutes before slicing.

Serves 12.

Baker's hint: Substitute your favorite flavored olive oil and top with 2 teaspoons fresh rosemary or basil.

Nutrition values per serving: 209 calories, 10 g fat, 26 g carbohydrates, 1 g fiber, 4 g protein, trace of cholesterol, 243 mg sodium.