Share a little about the ingredients and techniques used to create this dish/item. Flour, yeast, salt, & water What are you most proud of? I am the proudest of the holes and the crisp, crunchy crust, just like Peter Reinhart said it would be. What advice would you give someone starting this project? This is the easiest recipe ever. I would suggest never eating store-bought focaccia again. If you aren't taking Peter Reinhart's Artisan Bread Making class, you're crazy. He completely demystifies bread. Bread making has become fast and easy. I would strongly suggest taking this class if you have any interest in making your own bread at all.