Happy Birthday Dr. King.
As I promised last week I'll be giving an excellent recipe for a good Artesian Bread by the name of Focaccia.  But first let me give some background on the serving and sharing of bread. Bread was a mainstay of many cultures diet.  It was an expander and contained natural grains.  Initially bread was flat or unleavened due to the lack of yeast in its composition.   But once yeast was added bread making began to rise!  (Haha)   The yeast was initially crude in its form, such as fermented drink, i.e. (Ale beer,wine, sour milk)  Later it was discovered to be present in our environment and one could save some liquids that had fermented and use them as needed. Hence, starter's for Sourdough breads.  Bread was used in many rituals, feasts,  and other celebrations.  When someone invited you to come into their home and "Break Bread" with them it was a honor. Bread, that tasty soft or crunchy, flavorful staple smells wonderful, looks inviting and provides sustenance for our bodies in most cases.  So, having said all of that, here's the recipe for the Italian Bread known as Focaccia.   It is supposed to be flat  having a crunchy crust and a soft inside.  Sometimes you can add some spinach, cheese or thinly sliced ham before baking.
So, make the bread and share it with someone special.
Ingredients :
3 1/2 cups of unbleached Bread Flour  +        extra for kneading
1 1/2 tsp quick-rise dried yeast
1 1/2 tsp salt
1 1/4 cup warm water
3 Tbsp olive oil, plus extra for pans
Chopped oregano, Rosemary  and Thyme leaves for sprinkling ingredients.  May use 1 or all.

Recipe
Sift flour into a mixing bowl that has a dough attached. Add yeast and stir into flour.
Add the warm water ( not boiling ) Mix on low speed for 5 minutes until dough is smooth and elastic.
Transfer to an oiled bowl and cover with plastic.  Place in a warm, draft free place for 1 1/2 hours or until double in size.
Remove plastic, punch dough down.  Place dough on a floured board. Cut in half.
Brush two baking sheets that have sides with olive oil.
 Roll out one dough half on the floured board and place on the baking sheet.  Repeat this process with the other dough half.  Cover with a dry towel and let rise for 30 minutes or until double in size.
Preheat the oven at 475 degrees Fahrenheit. Dimple the top of the dough with a floured finger.  Brush olive oil on the top of the bread, sprinkle the chopped herbs over the dough. You may use one herb of choice or all.  Bake for 10-15 minutes, or until the Focaccia is golden brown.
Enjoy and remember eat well, laugh often and live with nature.  You are what you eat!