Then add any herbs you like, preferably fresh (I added fresh parsley and scallions and dried oregano and basil), three cloves of minced fresh garlic and a pinch of cayenne pepper. To make the flavored olive oil, just simmer 1 cup of olive oil for 2 minutes and turn off the heat. You can use it to bake your own focaccia or as a tasty dipping for dinner rolls, ciabattas, etc. Since it's my creation, I can actually post the recipe here.
I made this oil following the tips from the book, but I customized it by adding fresh minced garlic and some other spices. Also very important is the flavored olive oil made with fresh herbs and garlic. The secret here is the slow overnight fermentation, which increases the flavor and makes the bread really fluffy. This focaccia is so good that once it starts baking and releases the smell of fresh herbs and garlic into the air you will feel like you are inside an authentic "cantina italiana". It's amazing to think that this was only my second official execution of a recipe from the book. Now, seriously, this is definitely one of the best breads I've ever tried.
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