(Originally reviewed 25 March 2008 -edited for spelling) I did not have any bread flour, so I simply used 2 cups plain flour and added in 4tsp of vital wheat gluten. In reading the reviews, alot of people noted that the dough was sticky and that they added in extra flour, perhaps they are not aware, but this type of dough is considered a "Batter yeast dough" - this means it will be sticky, and you should NOT add any extra flour, except for perhaps a small sprinkling of flour for the area in which you end up kneading the dough. I don't even bother to knead it. I let mine proof in a glass bowl, once it has risen I invert the bowl onto a parchment lined baking sheet and lift the bowl away.
Instead of plain butter, I used a butter that already had garlic & herbs mixed into it, and then I used fresh grated parmesan, and a 6 italian cheese blend plus additional mozzarella cheese. I also added some garlic powder and italian seasoning into the yeast dough. This is
comparable to a focaccia I normally buy at a local delicatessen.