Warm Focaccia stuffed with Ham and Swiss

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This is a great quick yeast bread to make. Okay, not *that* quick, but quicker than others

2 3/4 c all-purpose flour
1 tsp salt
1 T active dry yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil ( I prefer to chop up about 2 or 3 T of fresh basil)
Couple dashes ground pepper
1 T vegetable oil
1/4 c honey
1 c hot water
2 T olive oil
Thinly sliced ham and Swiss cheese

In mixer bowl combine all dry ingredients. Slowly add hot water, oil and honey. When dough has pulled together and becomes smooth and elastic, cover and rise for an hour or until dough is double it’s original size.
Preheat oven at 450 degrees. Punch dough down, place on parchment lined baking sheet. Pat or roll into 1/2 inch thick rectangle, as big as your pan will allow. Place as much ham and cheese you’d like on one half of the dough. Fold the other half of the dough over, pinch to seal the edges or pierce with a fork, I don’t care! Whatever floats your boat. Gently make dimples in the top with all your fingertips. Brush with olive oil, pierce the top a few times with a fork. Pop it in the oven for 15 minutes or until nicely golden brown. Serve with honey mustard dipping sauce. Go! Do it!

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