Add dry ingredients together.Combine the warm water and the oil, add the oil mixture to the dough and mix well.Knead the dough for 5mins  until the dough is elastic.Cover the bowl and let it rise for 2 hrs in a warm place.Grease 2 oven trays.Take the dough out and separate into 4 parts, roll out on a lightly floured surface to side plate size.Place the rolled out dough onto the trays.Cover the trays and let it rise for an hour. Make dents in the dough using your fingers.Preheat the oven at 180 °

GARLIC AND HERB FOCACCIA METHOD :
Mix all ingredients together in a bowl, except the salt. Brush the dough with the garlic oil and sprinkle the salt.

CHEESE AND MUSHROOM METHOD :
Brush the dough with the leftover garlic oil. Sprinkle the cheese on top. Sauté the mushrooms, sprinkle the salt and pepper then take off the heat. Place the mushrooms on top of the cheese. Add the pepper slices.

MARGHERITA FOCACCIA METHOD :
Brush the dough with the olive oil, sprinkle the salt and herbs. Spread the sundried tomato Pesto on the dough then top off with the cheese. Add the slices of the peppers.

CHEESY FOCACCIA METHOD :
Brush the dough with the olive oil, sprinkle the salt and herbs then top off with cheese. Bake the focaccias for 20 mins and let the top brown slightly.

Let it cool slightly and serve with sides of choice.MAKES 4 SMALL FOCACCIAS