• 2 loaves frozen bread, thawed overnight in refrigerator

• 1/2 pound feta cheese

• 2 tablespoons fresh minced rosemary - or 1 1/2 teaspoons dried

• 1 tablespoon fresh minced oregano - or 1 1/2 teaspoons dried

• coarse pepper

• 1 tablespoon olive oil

Press and stretch first loaf to fit an oiled 9x13 baking pan. Let rest, and stretch again if it pulls away from the sides of the pan at first.

Crumble feta evenly over the dough. Sprinkle half of the herbs evenly over the cheese.

On a floured surface, with a fabric covered, floured rolling pin, pat and roll the second loaf to fit the pan. Lay dough on cheese and herbs. Stretch to completely cover the bottom layer.

Cover the pan lightly with plastic wrap and let stand in a warm place till doubled, 45 to 60 minutes.

Brush the dough with olive oil. With your finger, gently press several dimples on the top surface. Sprinkle with remaining herbs.

Bake at 400° until well browned, about 45 minutes. Test doneness by lifting with a spatula.

If it browns too quickly, cover loosely with foil.

Loosen edges. Turn out onto a rack, then turn right side up. Cool slightly. Cut into squares.

I like to dip focaccia in olive oil and balsamic vinegar, served in small flat dish (not mixed together). A few toasted pine nuts are a plus.

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