Foccacia Bread With an Arabic Twist

I just finished making this recipe for foccacia bread:

http://allrecipes.com/Recipe/michaels-foccacia-bread/detail.aspx

It was a pretty simple recipe. I didn’t have honey so I used sugar. Instead of using the herbs he suggested, I used zaatar. I also let it rise a second time after I had punched it down and put it in the pan to bake. I heated water in a kettle, put the hot water into a pan in the bottom of the oven, then put the dough in for about half an hour to rise in the warm, moist oven (with the heat OFF). Then I took it out, set the oven to 375, and baked for about 25 minutes.

The bread came out lovely and delicious. The chopped onions in the bread give it a tiny bit of sweetness when you chew. It is soft but toothsome, not a wimpy bread at all but not something you have to rip at like a vulture on a carcass. Here are some pictures of my method:

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bil hana wa shiffa!